Our Story

It all begins with an idea.

Panzerotti Bites was created in 2015 by Vittoria Lattanzio and Pasquale De Ruvo, a young couple from Italy who dreamed to bring a piece of Puglia to the US.

Motivated by their love of their region, Vittoria and Pasquale started studying and perfecting their family recipe until they achieved dough that was perfectly balanced, rich in flavor and Italian history.
In 2018, Panzerotti Bites opens its first location in Brooklyn, New York.

The simple and friendly space features a cute backyard and an open kitchen, allowing customers to follow and customize the preparation process of their own panzerotti.

 Quality Matters

Our panzerotto recipe is the result of years of study and development and is made exclusively with flour imported from Puglia, extra virgin olive oil, iodized salt, water and yeast. The dough is key to a delicious panzerotto. All of our doughs endure a 72-hour maturation process in which they rest in the fridge while all of the ingredients melt together and become more easily digestible. Durum wheat semolina is used as a tribute to grain from Puglia. It allows for the elasticity and crunchiness of panzerotti and is also low in carbs.

The secret of good frying lies within the quality of oil. Smell our panzerotti, they smell delicious because the oil is changed frequently. They are not greasy or oily either.

Our ingredients (mostly organic) are imported from Puglia or Italy in general or chosen from selected retailers.