Detail of the frittelle being prepared by Salvatore Verdesca and his collaborators in his bakery on the occasion of San Martino on 11 November 2021 in Molfetta. In San Martino a Molfetta it is traditional to prepare frittelle, a kind of stuffed panzerotto. Already in the early morning the alleys, streets, apartment buildings, every corner of the city, in short, is invaded by that smell of genuine fried food. The mass, already processed and leavened, is ready early in the morning for the fillings of the famous and tasty frittelle by Molfetta from the more traditional ones with mozzarella, onion

This image could have imperfections as it’s either historical or reportage.

Detail of the frittelle being prepared by Salvatore Verdesca and his collaborators in his bakery on the occasion of San Martino on 11 November 2021 in Molfetta. In San Martino a Molfetta it is traditional to prepare frittelle, a kind of stuffed panzerotto. Already in the early morning the alleys, streets, apartment buildings, every corner of the city, in short, is invaded by that smell of genuine fried food. The mass, already processed and leavened, is ready early in the morning for the fillings of the famous and tasty frittelle by Molfetta from the more traditional ones with mozzarella, onion, tuna and, above all, strong ricotta However, fewer and fewer are cooking frittelle at home. For reasons of time and then also for convenience. It is no coincidence that for several days the city bakeries have been collecting reservations for several kilos of stuffed frittelle, to be collected in the store or to be delivered comfortably directly to home. (Photo by Davide Pischettola/NurPhoto)