Puccia Salentina
The soft Apulian round eaten on 7 December for the vigil of the Immacolata, split and packed with tuna, capers, tomato, and olive oil; the bread of the Salentine fast.
Puccia & the Southern Flatbreads
Puccia con Verdure
A soft Salentine wheat round split open and filled with grilled Mediterranean vegetables, olive and caper, the canonical meatless sandwich of the Immacolata vigilia.
Puccia con Carne di Cavallo
Puccia con carne di cavallo: the Salentine round bread filled with horse meat, served straight from the macelleria equina counter in Lecce.
Puccia con Capocollo
A soft Salentine round split and filled with sliced Apulian cured pork shoulder, often the cooked-wine-washed Martina Franca cure. The Valle d'Itria's quietest carnivorous order.
Pitta con Cicoli
A Calabrian leavened ring with pork cracklings folded into the dough at the second rise: thrift bread of the pig-slaughter weeks.
Pitta Calabrese
A Calabrian leavened ring with a baked-in central vent, split horizontally at the counter and filled to order: the crown vehicle the south's oily, assertive fillings ride on.
Panino con Pane di Altamura
Sandwich on Altamura DOP bread (semolina, long-fermented, wood-fired); Italy's most famous bread.
Pane Guttiau
Pane carasau brushed with olive oil and salt, sometimes with rosemary; crisped further.
Pane Frattau
Pane carasau (crispy flatbread) layered with tomato sauce, poached egg, and pecorino; more like lasagna but eaten by hand.
Pane di Altamura con Burrata
Altamura bread with burrata (mozzarella filled with cream and stracciatella); luscious.
Pane Cunzato
Sicilian 'dressed bread'—crusty bread topped with tomato, olive oil, oregano, anchovies, cheese, sometimes stuffed; varies by location.
Pane Cunzato di Scopello
Scopello version with local tuna, tomato, capers, oregano, olive oil.
Pane Cunzato Catanese
Catania version; varies by shop.
Pane Carasau con Prosciutto
Thin, crispy pane carasau with prosciutto draped on top; the paper-thin bread is cracker-like.
Pane Carasau con Pomodoro
Pane carasau is bread baked twice into a parchment-crisp sheet that keeps for a year, made so Sardinian shepherds could carry it. Tomato and oil soften the indestructible cracker back into a sandwich.
Frisella con Pomodoro
Dried bread ring (frisella) moistened and topped with tomato, olive oil, oregano; taralli-like, open-faced.