Mrs Varvaglione presents how to make “pettole”, according to Apulian traditions
According to Apulian traditions, during Christmas holidays people make “pettole”, appetizing little balls made of leavened dough,
fried in plentiful hot oil. And Mrs Varvaglione made them for our Christmas tutorial. “Pettole” are an easy dish but really tasty. You should eat them just fried, still hot, to appreciate the contrast between its soft dough and its outer thin and crispy golden crust. Usually, they are eaten as starters, or covered by sugar at the end of meal.
We matched them with a glass of “12emezzo Malvasia Bianca del Salento Christmas Edition”.
A good start of holidays…try and believe!!