Panzerotti Two Ways! Rina’s Traditional fried pastries from Puglia | Pasta Grannies

Enjoy Rina's filled then fried bread dough savoury pastries called panzerotti! Today we are in Contrada Correggio, just a few kilometers from Alberobello — a UNESCO World Heritage Site in Puglia, famous for its iconic trulli. Rina, alongside her sister Vittoria, makes panzerotti. Her husband Domenico explains how he grows his own wheat, produces his own flour, extra virgin olive oil, and wine. If you want to see a tour of his vegetable garden, make sure to become a member to watch the behind the scenes of this episode:    / @pastagrannies   Here’s Rina’s recipe: For the dough: 1 kg semola rimacinata 1 kg “00” flour 24 g fresh yeast (1 cube) 2 tablespoons coarse salt ( Lukewarm water (approx. 1.1–1.2 liters) 2 tablespoons lard For the onion and tomato filling: 3 fresh onions Tomato sauce (approx. 250 ml) Extra virgin olive oil Salt, to taste For the tomato and mozzarella filling: 250 g mozzarella 150 g scamorza 2 tablespoons capers 1 teaspoon dried oregano 200 ml tomato sauce Buon appetito!