Friday, June 21 2024

Sgagliozze. From Bari.

They don’t generally eat polenta in the south of Italy. In fact a nick name here for northerners is “polentone” which roughly translated means “polenta eaters”.

One of the exceptions is this dish from Bari.

It is often available as a street food, especially in the old town.







  • 2 cups of polenta flour, the quick cooking kind is fine
  • 4 cup of water
  • salt to taste
  • oil for deep-frying




Boil the salted water, add the flour and mix it with a wooden spoon without making lumps.

When it is cooked (follow the instructions on the packet) pour it onto a board and form it into a thick rectangle. Let it cool down.

Cut the polenta into squares about 1 inches thick.

Allow them to dry out a little.

Fry the sgagliozze in very hot oil until crispy.


Facebook Comments Box

CHIACCHIERE DI CARNEVALE: How to Make Italian Carnival Angel Wings


ZEPPOLE DI SAN GIUSEPPE AL FORNO : How to Make Baked Saint Joseph Day Italian Cream Puffs

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also