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!