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🇮🇹Italy

'Mpanate

'Mpanate is a named Italian flatbread from Province of Ragusa, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

🇮🇹Apulia, Italy

Calzone di cipolla

Calzone di cipolla is a named Italian flatbread from Apulia, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

🇮🇹Basilicata, Italy

Calzone di verdura

Calzone di verdura is a named Italian flatbread from Basilicata, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

🇮🇹Liguria, Italy

Farinata di Ceci

Ligurian farinata is a chickpea batter baked in a very hot oven until the bottom is lacy and crisp while the top stays soft; Tuscany uses the related name cecina for its regional form.

🇮🇹Genoa, Italy

Focaccia alla Genovese

Focaccia genovese

Liguria's signature flatbread: a dimpled, olive-oil-soaked dough baked until golden, lightly salted and often eaten by the slice for breakfast or as a snack.

🇮🇹Apulia, Italy

Focaccia Barese

Puglia's version of focaccia: a thick, pillowy dough topped with cherry tomatoes, olives, and sometimes onions or potatoes, baked until the bottom is crackling crisp.

🇮🇹Liguria, Italy

Focaccia di Recco

Ligurian unleavened flatbread stretched paper-thin, sandwichd with stracchino cheese and baked until the cheese melts and the crust blisters.

🇸🇲Emilia-Romagna, San Marino

Piadina Romagnola

A thin griddled flatbread from Emilia-Romagna, traditionally made with lard and served folded around prosciutto, squacquerone cheese, arugula, or other fillings.

🇮🇹Naples, Italy

Pizza a Portafoglio

Naples' wallet-folded pizza: a small round pizza folded into quarters (like a wallet) so it can be eaten standing. A classic Neapolitan street snack.

🇮🇹Rome, Italy

Pizza Bianca

A cheese- and tomato-less Roman flatbread drizzled with olive oil and salt, served plain or split and filled with prosciutto, figs, or other fillings.

🇮🇹Naples, Italy

Pizza Fritta

Neapolitan deep-fried pizza: a disk of dough fried until puffed and crisp, folded around ricotta, provola, tomato, and sometimes cicoli. A street food born of postwar scarcity.

🇮🇹Naples, Italy

Pizza Margherita

The Neapolitan classic topped with San Marzano tomato sauce, fresh mozzarella, and basil leaves, said to honor Queen Margherita of Savoy with the colors of the Italian flag.

🇮🇹Naples, Italy

Pizza Marinara

The oldest Neapolitan pizza: tomato sauce, garlic, oregano, and olive oil—no cheese. Named for the seafarers (marinai) who favored it, it is the purest expression of pizza napoletana.

🇮🇹Naples, Italy

Pizza Napoletana

Italy's most emblematic culinary creation: a thin-base, airy-crust flatbread topped with San Marzano tomatoes, mozzarella, and basil, baked in a wood-fired oven. Only two authentic versions exist—marinara and margherita.

🇮🇹Florence, Italy

Schiacciata

Tuscan dimpled olive-oil flatbread.