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Learn How To Make Pitta di Patate from Puglia (Italy) With Cristina.

Learn How To Make Pitta di Patate from Puglia (Italy) With Cristina.

Have you ever tasted the delicious “Pitta di Patate Salentina” (Potato Pitta), a speciality from the Salento region in Puglia (Apulia, Italy)?


Our lovely Cristina, MM’s Events Coordinator, has a passion for cooking and was so excited to share with you all her tips and secrets to make the perfect Pitta. It’s a simple & traditional recipe, which means that it can only be made with love and passion.


What you need:



1kg potatoes (to boil)

5 big white onions

400g tomato sauce

80g Parmigiano Reggiano

2 eggs

1 can tuna (around 125g)

250g black olives, pitted

2 anchovies

½ cup flour

1 handful of breadcrumbs

1 tsp capers



Olive oil, to your taste

Salt, to your taste

Ground pepper & oregano, to your taste





Oven tray

Potato masher


Preheat the oven at 200°C.



  • Boil the potatoes and then mash them into a puree. Don’t
    worry if there are some bits left, you can always work the potato puree
    later with your hands.

  • Add the grated parmesan, salt, pepper, egg, extra virgin olive oil and
    the flour. Mix all the ingredients together until homogeneous.

  • Cover the oven tray with olive oil, spreading your hands (or a
    brush) and add a sprinkle of breadcrumbs.

  • Then, add half of the puree to create the first layer of your pitta.

  • Warm two anchovies in a pan with two tbsp of olive oil and start your
    ‘soffritto’ by adding the onions; let cook until golden.

  • Then add the tomato sauce and let cook for 10-15 minutes. Don’t
    forget to stir it every now and then!
    * Italian tip: the more you let the tomato sauce cook, the more the
    acidity of the tomato will fade away (ultimate goal!)

  • Add olives and capers and let cook for another 5-10 minutes. Let the
    sauce cool down a little and once ready, add the sauce to the puree
    and cover with the other half of the potato mix.

  • Sprinkle the top with the remaining breadcrumbs and Parmigiano cheese and place in the oven, 200°C for approximately 30/40 minutes.

  • Ready to enjoy! Pitta di Patate can be served warm or cold.


 Watch the full video for some extra entertainment and to see Cristina's final result!



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