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North-South Smoked

Puccia bread with roasted peppers, Alto Adige speck, and artisanal mozzarella

25 min

Time

2

Servings

~510 kcal/serving

Calories

Easy

Difficulty

Red, yellow, white. The photo already hints at the colors.

Roasted bell peppers have that concentrated sweetness that only forms with direct heat — nothing like raw bell peppers. Alto Adige speck brings a Nordic, dry, slightly spicy smoky flavor. The artisanal mozzarella is the center of gravity: fresh, milky, capable of holding together two geographical and sensory extremes.

The Altamarea Traditional Puccia frames it all — light, airy, crispy on the outside and soft on the inside. It doesn't try to steal the show. It lets the ingredients tell their own story.

A bite that doesn't h

Ingredients

(for 2 people)

For the filling:

  • 2 Altamarea Traditional Pucce
  • 120g Alto Adige PGI speck (4-5 slices per puccia)
  • 1 artisanal mozzarella (200-250g, fior di latte or buffalo mozzarella)
  • 2 medium bell peppers (1 red + 1 yellow, for color and different sweetness)
  • 2-3 tablespoons EVO oil
  • Salt to taste
  • Fresh basil (optional)
  • Freshly ground black pepper to taste

STEP-BY-STEP GUIDE

Method

Step 1 – Roast the peppers

Wash the peppers and cut them into large strips, removing the seeds and internal white filaments. Heat a griddle or non-stick pan over high heat. Place the strips with the outside facing down and cook for 4-5 minutes per side until the skin darkens and the flesh softens. Transfer them to a bowl, cover with plastic wrap for 5 minutes – the steam will make it easier to remove the skin. Peel, season with extra virgin olive oil, salt, and torn basil.

Step 2 – Prepare the mozzarella

Remove the mozzarella from its brine and pat it dry with kitchen paper. Cut it into slices about 8 mm thick. Excess liquid is the number one enemy of this recipe: if the mozzarella is too wet, it will dampen the puccia and soften everything.

Step 3 – Heat the puccia

Place the Traditional Puccia in the oven at 180°C for 5-7 minutes, or on a hot griddle for 3-4 minutes per side. The crust should become crispy again and the inner surface should be warm – ready to receive the mozzarella without heating it too much.

Step 4 – Assemble

Open the warm puccia. On the base, arrange the mozzarella slices – the fresh, milky base that holds everything together. Add the speck strips, overlapping them lightly (do not press – the speck should not lose its texture). Finish with the roasted peppers, still warm, arranging red and yellow alternately. A drizzle of raw extra virgin olive oil and a fresh basil leaf before closing.

Step 5 – Serve immediately

This puccia also works perfectly at room temperature 10-15 minutes after assembly – the flavors integrate as the mozzarella reaches the ideal temperature. It's not a recipe that "fails" if you wait a bit.

Why this recipe

It's a recipe of declared contrasts—and that's precisely why it works.

The roasted bell peppersare sweet, soft, with that almost caramelized note that only forms with direct heat. Speck Alto Adigeis the opposite: dry, savory, with a Nordic smokiness that sharply cuts through the sweetness of the peppers. The artisan mozzarelladoesn't take sides—it sits in the middle, neutral and creamy, allowing the two extremes to express themselves without too much mediation.

The Puccia TradizionaleAltamarea is the right choice here because its neutral dough doesn't add variables. It's a blank canvas: it lets the three ingredients do the painting.

The name "Smoked North-South" isn't just marketing—it's the exact logic of this filling: speck (Alto Adige, north) + bell peppers (Puglia, south), with smokiness and sweetness as common threads.

Tips to avoid making mistakes

Peppers that remain raw in the center?Cover them with a lid for the first 3 minutes of cooking — the steam softens the flesh before the skin burns.

Mozzarella that makes the bun soggy?Always pat the slices dry with paper towels before using them. If using buffalo mozzarella (which is wetter), slice it thinner.

Speck too salty?It depends on the brand and aging. Taste a slice beforehand, and if it's very salty, balance it with more mozzarella or add a few drops of lemon to the peppers.

Peppers that slide out?Cut the pepper strips into smaller pieces (4-5 cm) instead of leaving them whole — they distribute better and don't slide out with the first bite.

Variants

Lighter version:
Replace the speck with beef bresaola or sweet cured ham. Less smoked, less fat. The peppers and mozzarella maintain balance.

Gourmet version:
Add a spoonful of black olive tapenade to the base before the mozzarella. The contrast of olives/peppers/speck creates a more complex Mediterranean profile — it works very well with buffalo mozzarella.

Complete vegetarian version:
Remove the speck, add grilled eggplant and a handful of fresh arugula. The peppers and mozzarella remain the stars — the arugula introduces a peppery note that replaces the savoriness of the speck.

Storage and Preparation

Roasted Peppers:Store in the refrigerator for 3-4 days in olive oil with basil. Prepare them in advance — they taste even better the next day.

Mozzarella:Consume within 24-48 hours of purchase. Store in its preserving liquid until ready to use.

Speck:Once opened, wrap any remaining slices in parchment paper. Store in the refrigerator for up to 5 days.

Always assemble just before serving— mozzarella releases liquid over time and will irrevocably soften the crust of the puccia.

This recipe pairs well with

Traditional Puccia Altamarea

light dough with sea water, open crumb, crust that doesn't give way under the weight of mozzarella and peppers. The right blank canvas for ingredients that already have a lot to say.

Frequently Asked Questions

FAQs

It depends on what you're looking for. Buffalo mozzarella has more flavor, creaminess, and moisture — resulting in a richer product, but it requires more attention to drying. Fior di latte is drier and more compact — easier to handle and holds up better to the heat of the puccia. For a first time, artisanal fior di latte.

Look for the words "Speck Alto Adige PGI" — this is the only one that guarantees its origin and traditional production method (air-curing in mountain air, light smoking). Avoid generic products simply called "speck" without a geographical indication.

Yes—good quality jarred roasted peppers are a great quick alternative. Drain them well from the oil or brine, pat them dry with kitchen paper. Pay attention to added salt: jarred peppers are often already seasoned—balance accordingly.

It works, but it changes the balance. The Multigrain adds structure and a more rustic flavor that can overpower the delicacy of the mozzarella. The Traditional is the cleaner choice for this pairing.

Absolutely — it's one of the best additions. Put the arugula on top of the mozzarella, under the peppers. The gentle heat wilts it slightly without making it soggy — it stays fresh and peppery in the center of the filling.

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