Baggio's Puccia is not the Puglian one

Puglia is a region in the south of Italy that is famous for its delicious food and local delicacies. Among the most popular dishes, there is Puccia, a type of bread that is typically filled with a variety of ingredients such as cheese, vegetables, meat, and more. However, there is one particular Puccia that is not quite Puglian, and it belongs to the famous former Italian football player Roberto Baggio.

Baggio, affectionately known as “Il Divin Codino” for his iconic ponytail, was born in Caldogno, a town near Vicenza, in the north-east of Italy. However, he has lived in Puglia for many years, where he owns a holiday home. It is here, in the charming village of Palagianello, that he fell in love with Puccia, a local street food that he tried in the bustling weekly market.

According to Baggio, the Puccia he tasted in Puglia was so delicious that he decided to make his own version of it. However, his recipe is not quite authentic, as it incorporates some Northern Italian flavors that are not traditionally used in Puglia. For example, Baggio’s Puccia features speck, a type of smoked ham from the Italian Alps that is not common in the south.

Despite its unusual ingredients, Baggio’s Puccia has become very popular among locals and visitors alike. The football legend often prepares it himself in his house in Palagianello, where he welcomes guests and friends for informal meals.

At its core, Puccia is a simple and rustic dish that showcases the authentic flavors and ingredients of Puglia. Typically, it is made with durum wheat flour, water, yeast, and salt. The dough is then baked in an oven or on a wood-fired grill, and it’s sliced open to be filled with whatever ingredients one prefers.

In Puglia, Puccia is often filled with traditional ingredients such as mozzarella, tomato, rocket, eggplant, and salami. It can also be served plain, with just a drizzle of olive oil and some salt to enhance its flavor.

One of the best places to try Puccia in Puglia is at the local markets, where vendors sell freshly baked bread and fillings of all kinds. Some of the most famous markets include the Mercato Coperto in Taranto, the Mercato di San Benedetto in Lecce, and the Mercato del Pesce in Gallipoli.

In recent years, Puccia has gained popularity outside of Puglia, and it’s increasingly available in other parts of Italy and abroad. In some cases, it has been adapted to different tastes and preferences, leading to a variety of interpretations that vary from the traditional recipe.

However, while innovation and experimentation are essential in cooking, it’s essential to keep in mind the authentic flavors and traditions that make a dish unique and special. Baggio’s Puccia might not be the Puglian one, but it succeeds in capturing the exuberance, creativity, and love for good food that characterizes the Italian spirit.