Puccia & the Southern Flatbreads - One Sandwich

Small, round bread roll from Salento, baked with olives, tomatoes, or onions; filled with various ingredients.

Puccia with grilled vegetables.

Puccia with horse meat; common in Puglia.

Puccia with local capocollo.

Pitta with cicoli (pork cracklings); traditional.

Ring-shaped bread stuffed with tomatoes, peppers, anchovies, capers, olives before baking.

Sandwich on Altamura DOP bread (semolina, long-fermented, wood-fired); Italy's most famous bread.

Pane carasau brushed with olive oil and salt, sometimes with rosemary; crisped further.

Pane carasau (crispy flatbread) layered with tomato sauce, poached egg, and pecorino; more like lasagna but eaten by hand.

Altamura bread with burrata (mozzarella filled with cream and stracciatella); luscious.

Sicilian 'dressed bread'—crusty bread topped with tomato, olive oil, oregano, anchovies, cheese, sometimes stuffed; varies by location.

Scopello version with local tuna, tomato, capers, oregano, olive oil.

Catania version; varies by shop.

Thin, crispy pane carasau with prosciutto draped on top; the paper-thin bread is cracker-like.

Pane carasau moistened with tomato and oil.

Dried bread ring (frisella) moistened and topped with tomato, olive oil, oregano; taralli-like, open-faced.