The beloved popizze baresi of Puglia

What are the popizze baresi?

The popizze baresi are among the most famous and delicious snacks in Puglia. Crunchy and golden on the outside, soft and white on the inside, they represent one of the most authentic symbols of Bari's culinary tradition. They are made with a simple dough of flour, water, yeast, and salt, and are fried until irresistibly fragrant.

In Bari and its surroundings, popizze are a staple during festivities, especially during the Christmas season and on the eve of the Feast of the Immaculate Conception. But the truth is that they are so good that they are prepared and enjoyed all year round, as an appetizer, snack, or street food.

Where does the tradition of popizze baresi come from?

Popizze have ancient origins and are part of a tradition that unites all of Puglia. In each province, they change name and shape: in Brindisi, they are called pèttuli, in Lecce, pittule, but in Bari, they become popizze, the queens of local street food.

Unlike other versions, popizze baresi are round and are fried alongside sgagliozze, the famous squares of fried polenta found in the alleys of Bari Vecchia. Walking through the narrow streets of the city center, it is not uncommon to see women frying popizze on the spot in large pans of oil, serving them hot in paper cones.

What are the traditional ingredients of popizze baresi?

The recipe for popizze is very simple and requires a few genuine ingredients:

500 g of flour 370 g of lukewarm water 1/2 cube of brewer's yeast Salt to taste Oil for frying to taste

In addition to these basic ingredients, other elements can be added to make the popizze even tastier, such as olives, capers, cherry tomatoes, or anchovies. In the sweet version, on the other hand, sugar is substituted for salt and a bit of honey is added to the dough.

How to prepare popizze step by step?

Preparing popizze is easy but requires patience, especially for the rising phase. Here’s how to do it:

1. Dissolve the brewer's yeast in lukewarm water. 2. Add the flour and salt, mixing until you obtain a soft, elastic, and non-sticky dough. 3. Cover the dough with a cloth and let it rise for about two hours, until it doubles in volume and bubbles form. 4. With oiled hands, break off small pieces of dough, forming balls the size of a fist. 5. Immerse the balls in hot oil and fry until they become golden and puffed. 6. Once cooked, let them drain on paper towels and serve hot.

The result is a light and fragrant fritter, golden on the outside and soft on the inside: a true explosion of flavor.

What is the difference between popizze and pettole?

Popizze and pettole are very similar, but the main difference lies in their shape and the area of origin. Pettole, widespread throughout Puglia and also in Basilicata, have a more irregular shape and are often prepared by dropping the dough directly into the oil with a spoon.

Popizze baresi, on the other hand, have a rounder and more regular shape. In Bari, they are sold on the street alongside sgagliozze, forming an inseparable pair in the local street food scene.

When are popizze prepared in Puglia?

Popizze are mainly prepared during the Christmas season, especially on the Feast of the Immaculate Conception and Christmas Eve. On these occasions, they are served as an appetizer or snack before dinner. However, in many Puglian families, they are also prepared on other holidays or simply for the pleasure of enjoying them hot and freshly fried.

During autumn fairs, especially in the inland towns of Bari, popizze are the stars of the food stands. The smell of oil and fried dough fills the squares, attracting tourists and curious onlookers from all over.

How can popizze be served?

Popizze are perfect on their own, freshly fried and lightly salted, but they can also be paired with many other typical Puglian ingredients. They are often served with:

Olives and capers Sun-dried tomatoes Peppers in oil Anchovies or tuna Fresh cheeses like burrata or stracciatella

In some modern versions, popizze are cut in half and filled like small sandwiches with cold cuts, vegetables, or sauces. But purists argue that the true popizza should be eaten as it is, hot and simple, just out of the oil.

Are there sweet variants of popizze baresi?

Yes, there is also a sweet version of popizze, less common but equally delicious. In this case, instead of salt, sugar is added to the dough, and once fried, the fritters are sprinkled with honey or filled with Nutella, cream, or jam.

These sweet popizze are ideal for ending a lunch or dinner in a delicious way, but also as a snack on festive days.

Why are popizze considered typical Bari street food?

In Bari, street food is a true institution, and popizze are one of its cornerstones. They can be found in the fry shops of the historic center, often alongside sgagliozze and panzerotti. They are served in paper cones, still hot and crunchy, ready to be enjoyed while strolling through the alleys.

Popizze perfectly embody the Bari spirit: genuine, simple, and convivial. They are the symbol of a cuisine that does not need sophistication to be irresistible.

On what occasions can tourists taste popizze baresi?

Visitors to Bari can taste popizze at various times of the year. In winter, they are the stars of the Feast of the Immaculate Conception and Christmas; in autumn, they are prepared during fairs and village festivals.

In the alleys of Bari Vecchia, especially on weekends, traditional fry shops serve them freshly fried, alongside sgagliozze and panzerotti. It is an authentic experience that allows you to discover the true Bari cuisine made of simplicity and flavor.