Everywhere I went in Apulia, women offered me pettole. I ate them on the great farms called masserie, I ate them in people’s homes, and I ate them in the simplest possible situations. And why not? Pettole are simply little rounds of bread dough flavored with any number of ingredients—the choices are almost limitless—and then fried in bubbling hot oil where they swell in size and become crisp and golden. A perfect accompaniment for a glass of wine or an antipasto platter.