"panzerotti"

#11470942

12 August 2024

A boy is frying panzerotti for sale during the patronal feast of the Three Saints of Bisceglie, in Bisceglie, on August 11, 2024. Bisceglie is celebrating the patronal festival in honour of the Martyred Saints Mauro Vescovo, Sergio, and Pantaleo. The patronal feast is lasting three days and usually starts around the second Sunday in August. The procession is starting from the Co-cathedral and is running through the entire city centre, passing by the stalls set up for the feast

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#11470943

12 August 2024

A boy is frying panzerotti for sale during the patronal feast of the Three Saints of Bisceglie, in Bisceglie, on August 11, 2024. Bisceglie is celebrating the patronal festival in honour of the Martyred Saints Mauro Vescovo, Sergio, and Pantaleo. The patronal feast is lasting three days and usually starts around the second Sunday in August. The procession is starting from the Co-cathedral and is running through the entire city centre, passing by the stalls set up for the feast

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#7370942

11 November 2021

Salvatore Verdesca and his collaborators prepare frittelle for his customers 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.

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#7370944

11 November 2021

Salvatore Verdesca and his collaborators prepare frittelle for his customers 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.

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#7370946

11 November 2021

Salvatore Verdesca and his collaborators prepare frittelle for his customers 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.

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#7370948

11 November 2021

Salvatore Verdesca and his collaborators prepare frittelle for his customers 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.

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#7370950

11 November 2021

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.

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#7370952

11 November 2021

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.

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#7370954

11 November 2021

Salvatore Verdesca and his collaborators prepare frittelle for his customers 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.

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#7370956

11 November 2021

Salvatore Verdesca and his collaborators prepare frittelle for his customers 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.

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#7370958

11 November 2021

Salvatore Verdesca and his collaborators prepare frittelle for his customers 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.

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#7370960

11 November 2021

A Salvatore Verdesca collaborator is frying frittelle 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.

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#7370962

11 November 2021

Salvatore Verdesca and his collaborators prepare frittelle for his customers 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.

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#7370964

11 November 2021

Counter with frittelle available for sale in Salvatore Verdesca's 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.

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#7370966

11 November 2021

Counter with frittelle available for sale in Salvatore Verdesca's 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.

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#7370968

11 November 2021

Isa De Palma prepares frittelle at home 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.

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