Turmeric Puccia with zucchini, Martina Franca capocollo and pecorino cheese

The colour of Puglia in one bite. Everything else follows.

Martina Spicy

Turmeric Puccia bread with roasted zucchini, Martina Franca capocollo, and cave-aged pecorino cheese

You don't need to describe it. The color speaks for itself.

The Altamarea Turmeric Puccia is yellow, intense, impossible to ignore. But it's not just an aesthetic matter — the turmeric in the dough adds a warm, slightly bitter note that changes the balance of everything you put inside it.

The capocollo from Martina Franca brings its complex aging, the scent of the forest, and precisely balanced saltiness. The cave-aged pecorino responds with minerality and structure. The roasted zucchini balance it with their clean sweetness.

An all-Apulian puccia — for those who already know Puglia and for those who are about to discover it.

Ingredients

(for 2 people)

For the filling:

2 Altamarea Turmeric Pucce
120 g Capocollo di Martina Franca (4-5 slices per puccia)
80 g cave-aged pecorino cheese (thinly sliced)
2 medium courgettes
2-3 tablespoons EVO oil
Salt to taste
Freshly ground black pepper to taste
Fresh mint (optional, but recommended)

STEP-BY-STEP GUIDE

Method

Step 1 — Grill the zucchini

Wash the zucchini and cut into slices about 6-7 mm thick, on the diagonal — angled slices have more surface contact with the griddle and grill better. Heat a ridged griddle over high heat without oil. Arrange the slices and cook for 2-3 minutes per side until dark grill marks appear and the zucchini yields slightly to pressure. Season with EVO oil, salt, pepper, and fresh mint torn by hand.

Step 2 — Slice the pecorino

Cut the aged pecorino into thin slices (2-3 mm). If the pecorino is very aged and tends to crumble, use a vegetable peeler to create large, thin shavings — the contact surface with the palate completely changes the perception of flavor.

Step 3 — Heat the puccia

Place the Turmeric Puccia in the oven at 180°C for 5-7 minutes. The golden color of the dough will intensify slightly with heat — this is normal. The crust should become crispy again without darkening.

Step 4 — Assemble

Open the warm puccia. On the base, arrange the pecorino slices to cover the entire surface — the pecorino is the fatty and flavorful base that anchors everything. Add the capocollo slices, overlapping them loosely (do not flatten). Close with the still-warm grilled zucchini. A drizzle of raw EVO oil and a few fresh mint leaves before closing.

Step 5 — Serve immediately

This puccia should be eaten warm: the pecorino should still be soft, the zucchini warm, and the capocollo at room temperature. The thermal contrast between the warm puccia and the capocollo is part of the pleasure.

Why this recipe

Here, the secret ingredient isn't in the filling—it's in the dough.

The turmericsubtly changes the puccia's flavor profile: it adds a warm, slightly resinous note that prepares the palate even before the filling arrives. It's an aromatic base, not just a chromatic one.

The capocollo di Martina Francais one of the most complex cured meats in Apulian tradition: aged, smoked with holm oak wood, with a controlled savoriness that develops slowly. It's not a cured meat to overwhelm—it's a cured meat to savor.

The cave-aged pecorinoadds minerality and structure. It doesn't stretch, it doesn't melt—it remains present, compact, like a fixed counterpoint beneath the softness of the capocollo.

The roasted zucchiniare the breath: sweet, light, with the green note of mint that opens and closes each bite.

Tips to avoid making mistakes

Capocollo too salty?Depends on the curing process. Always taste a slice before assembling and, if necessary, compensate by reducing the amount of pecorino or choosing a less aged pecorino.

Zucchini falling apart?Slices too thin or cooked too long. 6-7 mm thick, high heat, two minutes per side — no more.

Pecorino crumbling?Use it at room temperature: cold makes it more fragile. Or use a vegetable peeler to make shavings instead of slices.

Puccia getting too dark in the oven?Lower to 170°C and don't exceed 6 minutes. Turmeric darkens before a normal crust — keep an eye on it.

Variants

Lighter version:
Replace the capocollo with beef bresaola. Less fat, drier and more iron-rich profile. The pecorino and zucchini maintain balance — the bresaola adds a different but consistent note with the turmeric.

Gourmet version:
Add a spoonful of orange blossom honey (or Apulian wildflower honey) on the pecorino before assembling. The sweet-savory contrast with the turmeric creates an almost Middle Eastern profile — unexpected, very elegant.

Full vegetarian version:
Remove the capocollo, add roasted peppers and a handful of fresh arugula. Turmeric with roasted peppers is an already proven combination — it works.

Storage and Preparation

Roasted zucchini:keeps in the fridge for 2 days in oil with mint. Prepare them in advance — they get better with rest.

Capocollo di Martina Franca:once opened, wrap leftover slices in parchment paper. Keeps in the fridge for up to 3 days. Do not freeze.

Pecorino:keeps in the fridge wrapped in a damp cotton cloth (not plastic wrap) for weeks. Plastic wrap prevents breathing and alters the flavor.

Do not assemble in advance— the pecorino softens, the zucchini releases moisture into the puccia. Always assemble at the moment of serving.

This recipe pairs well with

Altamarea Turmeric Puccia

dough with seawater and turmeric, intense golden color, crispy crust. A variation designed for fillings with character, not for timid flavors.

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Frequently Asked Questions

FAQs

What exactly is capocollo from Martina Franca?

It is an IGP certified cured meat from Puglia, produced in Martina Franca (TA), obtained from the upper part of the pig's neck, aged and smoked with fragno wood (a local oak). It has a complex, slightly sweet aromatic profile, with a subtle smoky note that distinguishes it from other Italian capocollos. It is one of Puglia's most representative cured meats.

Where can I find cave-aged pecorino?

In specialized delicatessens, local markets, or shops selling typical Apulian products. Online, there are several reliable producers. If you can't find it, Pecorino di Filiano PDO or Pecorino di Moliterno are valid alternatives with a similar profile.

Does turmeric in the dough have beneficial properties?

Turmeric is known for its anti-inflammatory properties, linked to curcumin. In the Altamarea dough, it contributes to the aromatic and chromatic profile — it's not a health claim, but it is an ingredient with real added value.

Can I use pre-grilled zucchini from a jar?

Yes, for a quick version. Drain them well from the preserving oil before using them — they tend to be oilier and softer than fresh grilled zucchini.

Does this puccia work cold?

Less ideal. Pecorino at room temperature loses its pleasant texture, and turmeric in cold dough is less aromatic. If you need to take it out, wrap it in parchment paper as soon as it's assembled—it stays warm for 20-25 minutes.