Pitta calabrese is a low, soft ring bread from Calabria, made from simple wheat dough and traditionally eaten plain or split for fillings such as morzeddhu, vegetables, salumi, cheese or ’nduja.
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La Cucina Italiana describes pitta as a broad, low, tender Calabrian ring bread made from wheat flour, water, yeast, olive oil and salt.
Italia.it notes its role in Catanzaro food culture as the bread traditionally used for morzeddhu.
The long fermentation develops extensibility and flavour while keeping yeast quantity low.
The finished bread should be broad and relatively low, with a clear central opening rather than a tall doughnut profile.
Everything needed to prepare the dish, arranged for fast scanning before cooking.
Develop the dough. Mix flour, yeast and most of the water until cohesive; add salt with remaining water and knead smooth.
Add olive oil. Knead in olive oil gradually until the surface becomes smooth again.
Cold ferment. Cover and refrigerate 8–10 hours, then leave at room temperature about 45 minutes.
Divide and pre-shape. Divide into two equal pieces and form loose cylinders.
Join into rings. Lengthen each cylinder, join the ends firmly and place on oiled or lined trays.
Final proof. Cover and rise 2½–3½ hours depending on room temperature.
Heat the oven. Preheat thoroughly to 230°C.
Bake the pitte. Bake about 35–40 minutes, lowering to 210°C if colour develops too quickly.
Cool before splitting. Move to a rack and cool at least 30 minutes.
Split horizontally and fill with Calabrian salumi, vegetables, cheese, ’nduja or morzeddhu.
The long cold rise can be done overnight for convenient baking the next day.
Pitta should be flatter and wider than a conventional ring loaf.
Approximate for bread only, without filling.
Cool bread on a rack to avoid condensation.
Refrigerate any pitta filled with meat or fresh dairy.
Do not leave filled bread at room temperature for more than 2 hours.
No. The name may share Mediterranean roots, but Calabrian pitta is a thicker leavened ring bread baked as a broad loaf.
It is traditionally associated with filling around morzeddhu, the city’s spicy offal preparation.
Yes, but a long fermentation gives better flavour and a more relaxed crumb.
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