 In parts of Apulia, such as Molfetta and Mola di Bari (both in the Metropolitan City of Bari), panzerotti also go by the name of "frittelle" or "frittelli" ("fritters"), while in Brindisi they are known as "fritte" (a local variation of "frittelle").The most common fillings for this turnover are tomato and mozzarella.Peeled whole tomatoes are drained and dried to be used as a filling as using non dried tomatoes will cause the dough to rip due to the moisture.