Hailing from the sun-drenched region of Salento in Puglia, Pitta di Patate is a rustic and hearty potato pie that embodies the warmth of Southern Italian cuisine. This traditional dish layers creamy mashed potatoes with a savory filling of tomatoes, onions, olives, and sometimes tuna or capers, creating a perfect balance of textures and flavors.

A Dish with Deep Roots

Pitta di Patate has long been a staple in Salento’s culinary tradition. Its name derives from the Greek word “pitta,” meaning flatbread, but in this case, it refers to the potato crust that encases the flavorful filling. The dish is a celebration of simplicity, using humble, locally sourced ingredients to create something both nourishing and delicious.

Traditionally, Pitta di Patate is prepared for family gatherings or holidays, offering a comforting slice of Salento’s history with every bite.

Key Ingredients

Potatoes: The star of the dish, mashed and mixed with eggs and cheese for a soft, flavorful crust.

Tomatoes and Onions: The heart of the filling, cooked down to a rich, savory base.

Olives and Capers: Add briny, tangy notes that elevate the filling.

Cheese: Pecorino Romano or Parmesan for added depth and creaminess.

Optional Additions: Tuna or anchovies for a hint of the sea.

    How to Make Pitta di Patate Salentina

    Ingredients (Serves 6):

    1.5kg potatoes, peeled and boiled

    3 large eggs

    100g grated Pecorino Romano or Parmesan cheese

    500g tomatoes, peeled and chopped

    2 medium onions, thinly sliced

    100g black olives, pitted and chopped

    2 tbsp capers, rinsed

    2 tbsp extra virgin olive oil

    Salt, pepper, and oregano to taste

    Breadcrumbs and olive oil for topping

    Instructions:

    Prepare the Potato Dough

    Mash the boiled potatoes until smooth. Mix in eggs, grated cheese, salt, and pepper. Set aside.

    Cook the Filling

    In a skillet, heat olive oil and sauté the onions until soft. Add the tomatoes, olives, capers, and oregano. Cook until the mixture thickens and becomes fragrant.

    Assemble the Pitta

    Grease a baking dish and sprinkle with breadcrumbs. Spread half of the potato mixture evenly across the bottom. Add the tomato filling, then cover with the remaining potato mixture. Smooth the top with a spatula.

    Bake

    Drizzle olive oil over the top and sprinkle with breadcrumbs for a golden crust. Bake in a preheated oven at 180°C (350°F) for 40-50 minutes, or until the top is golden brown.

    Serve

    Let the pitta cool slightly before slicing. It’s delicious warm or at room temperature.

      Tips for a Perfect Pitta di Patate

      Choose Starchy Potatoes: They mash better and create a smoother crust.

      Don’t Skip the Breadcrumbs: They add a delightful crunch to the dish.

      Customize the Filling: Add tuna, anchovies, or your favorite herbs for a personal twist.

        Pairing Suggestions

        Pitta di Patate pairs wonderfully with a glass of Salice Salentino, a red wine from the region. For a lighter option, try a chilled Verdeca white wine.

        Shop for Authentic Ingredients

        At Bottega Italiana, find everything you need for this Salento classic:

        Pecorino Romano Cheese for a flavorful crust.

        Italian Capers and Olives to enhance the filling.

        Extra Virgin Olive Oil for authentic Mediterranean taste.

        In Conclusion

        Pitta di Patate Salentina is the ultimate comfort food, combining the simplicity of potatoes with the bold flavors of Salento’s rich culinary tradition. Whether for a special occasion or a casual meal, this dish brings the soul of Southern Italy to your table.

        Buon appetito!

        Photo by Florixc, CC0, via Wikimedia Commons