Light fermented Puglian fried dough fritters from the Salento, with verified quantities, frying technique, wine pairing, storage and nutrition.

Focaccia Barese (Italian Bari Focaccia) Focaccia barese is the round pan bread of Bari, tall and soft inside, with a base fried golden in olive oil and a top pressed with sweet cherry tomatoes and black olives. It is eaten warm from the oven, standing up, with no plate and no fork. The dough is humble. The pan, the oil and the timing decide everything. Yield: 8 slices. Prep: 30 minutes. Rise: 2 hours 15 minutes. Bake: 28 minutes. Difficulty: intermediate. Region: Puglia, Bari

Cartellate Pugliesi are crisp Christmas pastries from Puglia, shaped into roses, fried pale gold, and finished with warm fig or grape vincotto.