Above: The art of the puccia lies in the creativity and freedom of ingredients that you use to dress it. At the puccia truck in Austin, they make a pastrami puccia! I love it!
The word puccia first became part of my gastronomic lexicon when my good friend (and client) Paolo Cantele took me to one of his favorite puccia shops in Lecce (Puglia, Italy).
The puccia is a savory flatbread indigenous to Puglia: it is griddle-fired and then stuffed with a wide variety of toppings — often clashing flavors. When I questioned Paolo’s wisdom off requesting a puccia stuffed with prosciutto and tuna, he didn’t miss a beat in responding “that’s the whole point of the puccia!”
You can imagine my delight when I discovered that Austin — the capital of trailer dining and food trucks in the U.S. — has its own puccia pimp, an Apulian dude named “Lucky” Luciano who runs a puccia truck downtown across from the Whole Foods Market on Lamar on 5th St.
But the coolest thing about Lucky’s puccia is that he embraces American foods in the toppings he uses, like the pastrami puccia above. And of course, all things being equal, in Austin you can pair Lucky’s puccia with Texas beer.
Here’s the Yelp and here’s the Facebook.
Buon weekend, yall! :)