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 PANZEROTTI’S RECIPE
Panzerotti
dough recipe is a family secret, jealously kept by Luigi, Giuseppina’s
son, together with Emanuela e Cristina, the
grandaughters. The reason of success and longevity of the historical Luini
activity is ascribing to the preservation of the bakery as a family business.
The most
demanded panzerotto is, beyond all doubt, the
classical one, stuffed with mozzarella cheese and tomato. Together with this,
many others kind of panzerotti have been added
afterwards, varying also according to the season: ham, pesto and small
tomatoes, cottage cheese and spinaches, eggplant, etc.
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 Tastiness
of the panzerotti is also due to high quality and
freshness of the ingredients and to the great care that Luini's dedicate in
the homemade production, from rising of yeast to the frying. All panzerotti are strictly freshly baked and for this reason
are always warm and steaming.
Panzerotti are normally fried, but is also possible
to have them oven baked.
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 A
worthy alternative to the panzerotto is the “focaccia pugliese”: this
particular kind of flat bread is very soft thanks to the dough with potato,
finished on top with tasty small tomatoes produced in the south of Italy.
Besides panzerotti, Luini is also specialized in
other typical products from Puglia.
A pastry that Luigi is glad to suggest is the panzerotto
dolce (sweet panzerotto); its greedy stuffing of
figs, nuts and cacao or wild berries is wrapped in a delicious shortcrust pastry and finished with a dusting of icing
sugar.
Keep talking about tradition, you can also find, all year round, the “carteddate”, a typical Christmas pastry: a thin   sheet of pastry round rolled up,
dipped in honey and cooked wine.
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