In the heart of Lecce, just off Piazza del Duomo on Via Giuseppe Libertini, I meet Davide Rollo at l’Angolo della Puccia. Among the famous local specialties such as pasticciotto, fruttono, and calzone, Davide introduces me to the most iconic delicacy: puccia leccese.
He hands me a freshly baked round sandwich, its smooth, flour-dusted surface gleaming in the sunlight. “This might look like an ordinary sandwich,” Davide says with a grin, “but puccia is unique—it’s part of our culture.”
Fast-Food with Tradition
Puccia isn’t something you’ll find in restaurants—it’s street food with deep roots in Lecce’s history. Originally a meal for farmers, the hard crust of the puccia would keep the bread soft for days, making it a durable yet delicious field snack. Made with semolina and natural yeast, puccia contains no lard, but olive oil, which gives it a lighter texture.
Following tradition, Davide invites me to choose my own filling from a counter, a process reminiscent of selecting pizza toppings. I opt for a combination of burrata, olives, tomatoes, rocket, and a slice of cooked ham. After being quickly warmed in the oven, the sandwich is ready to eat.
I sit by the piazza, savoring each creamy, crispy bite while watching elegantly dressed couples stroll by—an authentic taste of Lecce’s history, paired with the charm of the city.
Address: l’Angolo della puccia, Via Giuseppe Libertini, Piazza de Duomo, Lecce