Pitta Calabrese

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Pitta Calabrese

What is pitta?

Pitta is a baked specialty typical of the Calabrian bakery. It is a rustic, low, donut-shaped bread and excellent to fill with Calabrian specialties: tuna and red Tropea onions, ‘nduja, capocollo, provola Silana, peppers, eggplant, tomato and calabrian chilli sauce, or sardine-based filling (anchovies and sardines seasoned with chilli and wild fennel).

History of Calabrian pitta:

The term pitta derives from the Latin picta, meaning “painted,” and according to some, it reflected the Roman custom of using decorated focaccia as a gift to the gods. Other sources instead lean toward a Greek origin.

Historically, pitta was a product considered of lesser value than other bread. It was used to test the oven temperature for baking bread.

U’suffritt and u’morzeddhu:

Traditionally, the production of Pitta was closely linked to two other typical Catanzaro dishes: u’suffritt, prepared with pork mixed with offal, and u’morzeddhu, with cow tripe mixed with offal. These specialties are eaten strictly with pitta.

calabrese pitta recipe

Pitta calabrese recipe

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Calabrese pitta recipe

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One of the traditional breads from Calabria, Pitta is the quintessential staple and is usually accompained with salumi or morzello, a traditional Calabrian dish.
Course Bread
Cuisine Italian
Keyword calabrese, pitta
Prep Time 20 minutes
Cook Time 30 minutes
rising rime 6 hours
Total Time 6 hours 50 minutes
Servings 1 loaf
Calories 1893kcal
Author Nonna Box

Ingredients

  • 4 cups all-purpose flour
  • 4 tbsp dry yeast
  • 1 1/4 cup warm water
  • 1 teaspoon honey
  • olive oil

Instructions

  • Dissolve the yeast in the water with the honey.
  • Add the flour and knead vigorously, then add the salt and continue to knead for about 15 minutes.
  • Let the dough rise in a bowl greased with oil for 6 hours in a warm place.
  • Roll out the dough into a disc and make a hole in the center with a glass.
  • Transfer to a dripping pan greased with a little oil and bake at 400°F for 15 minutes.
  • Lower the temperature to 350°F and cook for another 15 minutes.
  • Let cool and serve with your best Calabrian food.

Nutrition

Serving: 100g | Calories: 1893kcal | Carbohydrates: 394g | Protein: 58g | Fat: 6g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 688mg | Fiber: 18g | Sugar: 7g | Calcium: 75mg | Iron: 24mg


Source: Pitta Calabrese

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