Place of Origin
Pitilla, also known as Pirilla, is a bakery product, similar to the traditional focaccia and typical of the Salento area.
It is cooked in wood-fired stone ovens and made with durum wheat flour, yeast, water and salt. It has a round flattened shape of a diameter of about 30 cm. The outside is smooth, hard and crisp, while the crumb is compact and rubbery.
Pitilla is prepared making a soft dough of durum wheat flour mixed with yeast, water and salt.
Once ready the soft dough is placed on the stone oven with the use of a spoon.
To enhance its taste usually olives or raisins can be added to the dough.
Pitilla is usually eaten while still hot. It can be filled in several ways: with fresh tomato, oil and salt, fried peppers or slices of mortadella.
The town of Ortelle dedicates to this particular focaccia a festival held every year toward the end of August.