Muffletto is a type of fresh bread, similar to bread made with pizza dough; the dough is based on potatoes and flour. It is a round loaf, about 25 cm in diameter and 5-6 cm thick. The color is similar to that of bread made from pizza dough. It is a very soft bread, with a delicate taste and a typical aroma. It should be consumed fresh, just out of the oven; it is sold directly from the bakeries, along with regular bread.

The potatoes should be boiled, peeled, and mashed; flour (in a ratio of 1/0.5) and salt are added to the potatoes. Yeast dissolved in a little water is then added, followed by slowly adding water until the dough becomes sufficiently elastic. Continue kneading for at least 15 minutes. The dough is kept properly covered in a warm place to allow it to rise for about an hour. Round loaves are shaped and left to rise for another hour. They are baked at a temperature of at least 180 °C, in a traditional wood-fired oven or one with bundles.

The muffletto is a product exclusively found in the municipality of Caposele, where some artisanal bakeries have preserved its production methods and characteristics for a long time. Its appearance is believed to date back to the construction of the Apulian aqueduct, which originates at the springs of the Sele (which gave the town of Caposele its name) in the early 1900s. Workers from various regions, including central and northern Italy, brought their culinary and agri-food traditions with them. It is highly sought after in the area and in neighboring regions. The muffletto is produced and consumed not only in the production area but also in nearby areas, and it is sold to the pilgrims at the sanctuary of Materdomini in Caposele.

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