Uliata

PAT - Traditional Agricultural Food Product
Place of Origin
Territories of Brindisi and Lecce
Uliata is a typical product of the Salento area, which includes the provinces of Brindisi and Lecce.
It is a bread of small size prepared using semolina flour, with a dark colour crust and a white crumb. Its diameter is usually around 12 cm. The mixture also contains black olives matured in brine.
The Uliata is prepared with double zero type flour, refined flour, barley flour, yeast from previous dough, salt, black pitted olives in brine.
The dough is allowed to rise for few hours before being baked in wood-fired stone ovens.
Uliata can be eaten alone, but it is often stuffed with various ingredients such as Capocollo of Martina Franca, tomatoes, or Caciocavallo cheese.
Typical bread of Puglia
- Bread of Altamura (DOP)
- Bread of Ascoli Satriano (PAT)
- Bread of Laterza (PAT)
- Bread of Monte Sant'Angelo (PAT)
- Bread of Santeramo in Colle (PAT)
- Friselle made with barley or wheat flour (PAT)
- Pitilla (PAT)
- Pizza di grano d'India (PAT)
- Pizza sfoglia (PAT)
- Pizzelle (PAT)
- Puccia of Salento (PAT)
- Scannatedda (PAT)
- Uliata (PAT)