Retejo

Retejo is a traditional Italian bread that originates from the southern region of Apulia (Puglia), particularly from the province of Taranto. Known for its dense, slightly sweet, and slightly sour flavor, retejo is a staple in Apulian cuisine and is often enjoyed as a side dish or used as an ingredient in various recipes.

The bread is typically made from a simple dough composed of flour, water, yeast, and a small amount of sugar. The dough is left to ferment for an extended period, which contributes to its distinctive tangy taste. After fermentation, the dough is shaped into a round loaf and baked in a wood-fired oven, giving it a slightly charred exterior and a soft, moist interior.

Retejo is often served with olive oil, salt, or as part of a rustic meal, such as a *pasta e fagioli* (pasta and beans) dish. It can also be used to make *panzerotti*, a popular fried or baked stuffed pastry, or as a base for *orecchiette con cime di rapa*, a traditional pasta dish with broccoli rabe.

The name "retejo" is believed to derive from the Latin word *reticulum*, meaning "little net," possibly referring to the bread's texture or the way it was traditionally sliced. Over time, the bread has become a symbol of Apulian culinary culture and is celebrated in local festivals and markets.

While retejo is most closely associated with Apulia, variations of the bread can be found in other parts of southern Italy, each with subtle differences in ingredients or preparation methods. Its simplicity and versatility have made it a beloved part of Italian gastronomy.