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Pie filled with cod, a typical product of Altamura

mess of Altamura

The pasticcio di Altamura is a sort of savory pie prepared with bread dough and stuffed with cod, tuna and spenzali.

Altamura pasticcio is a typical recipe from the town of the same name not far from Bari. It is a sort of savory pie prepared with bread dough and stuffed with cod, tuna, olives and spuzal , a particular variety of spring onions that is difficult to find outside the borders of the region. But don't worry: you can still try your hand at preparing the Apulian pasticcio using normal spring onions.

It goes without saying that as always when it comes to traditional recipes, every family has its own and the Altamura pasticcio with spenzale is certainly no exception. For example, there are those who use onions, those who omit the tuna and those who omit the olives. We give you the recipe as faithful to the original as possible, certain that it will win you over at the first taste.

mess of Altamura
mess of Altamura

How to prepare the Altamura pasticcio recipe

  1. First prepare the dough . Dissolve the yeast in warm water then add the two flours, the oil and finally the salt. Mix well first with a spoon then transferring everything onto a pastry board and working vigorously for about ten minutes. Leave it to rise in the oven with the light turned off until it doubles in size. It will take approximately a couple of hours.
  2. In the meantime, dedicate yourself to preparing the filling. Slice the spring onions and brown them in a pan with a few tablespoons of oil and a pinch of salt.
  3. In another pan, cook the cod cut into pieces together with a glass of water until it has broken down.
  4. Add the onions to the cod, add the tuna and anchovies and mix well. Let cool then add the olives.
  5. Divide the leavened dough into two equal parts and roll out the first one in a 26 cm diameter pan . Pour the filling inside and cover with the remaining dough, rolled out in the same way. Seal the edges well.
  6. Cook the Altamurano pasticcio with cod at 200°C for 30 minutes and leave to cool before serving.

Surely, when you hear this recipe mentioned, you will also have thought of the very famous Altamura bread which we have not already prepared some time ago. Trust us and take a dive into this magnificent cuisine!


The Altamura pasticcio can be kept in the refrigerator wrapped in silver paper or cling film for 2-3 days . We recommend consuming it at room temperature.

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