Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) - Calabria
Prep time
Cook time
Total time
Pitta is a typical Easter dish in Calabria and is typically eaten the same day it is made. Pitta is perfect for picnics as a slice can be held easily in one hand.The flavour is a bit like a Calabrian croque madame with its salty prosciutto and salami, creamy mozzarella and nutritious egg encased in a crisp bread shell.
It is said that the pitta was made as a way to test the temperature of the wood ovens. Pitta has many variations and can be stuffed with combinations such as tinned tuna, tomatoes, green olives, onions and oregano; cooked aubergine/eggplant, spicy fennel sausage, scamorza and tomato; black olives, anchovies, salami and Tropea onion; or aubergine, garlic, chillies, tomatoes, mozzarella and basil.
Recipe type: First Course (Primo)
Cuisine: Calabria
Serves: 8
  1. Mix the biga, flour, water, salt and yeast together to form a dough.
  2. Let it sit for 1 hour covered with cling film.
  3. Preheat the oven to 220C. Divide the dough into two pieces. Roll out the two pieces to similar sized circles, about 26 cm in diameter.
  4. Place the salami evenly around one of the pieces of dough, leaving a 2 cm border.
  5. Cover with the prosciutto and mozzarella.
  6. Top with the pecorino and pour the egg over (or place sliced hard boiled egg).
  7. Top with the other piece of dough and roll the edges together to seal.
  8. Cut a hole in the middle of the dough to allow the steam to escape. Place on a baking pan covered with parchment paper or a hot baking stone. Bake for 20 to 25 minutes or until golden.
Recipe by Living a Life in Colour at https://www.livingalifeincolour.com/recipes/pitta-ripiena-calabrese-pitta-china-calabrese-stuffed-flatbread-calabria/