The breasts they are a typical Apulian appetizer that is cooked all year round, but which are traditionally prepared on the occasion of the holidays between November and December, San Martino, the Immaculate Conception and Christmas Eve. They are also called pittule and they are fried balls of leavened dough.

As well as in Puglia they are also widespread in Basilicata, Campania, Calabria and can be done in savory or sweet version depending on the ingredients that are added to the mixture water and flour.

Here we offer you the recipe made by four hands by Sara Foschinithe manager of our editorial kitchen, of Neapolitan origins, and Paolo Bussolinoa veterinarian from Turin with origins from Puglia and Campania, two friends who cooked their festive dishes with some special ingredients, in this case Taggiasca olives and anchovies.

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