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).
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.
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.