Dish

Pitta pizzulata

Pitta pizzulata is made with semolina flour, water, yeast, salt, and olive oil. The dough is rolled out into thin rounds and then baked in a hot oven until crispy. The bread is then brushed with olive oil and sprinkled with salt. It can be served plain or topped with tomatoes, cheese, or other toppings. Pitta pizzulata is a delicious and easy-to-make bread that is perfect for any occasion.

European cuisine› Mediterranean cuisine› Italian cuisine

Bread› Flatbread

Origins and history

Pitta pizzulata has been a staple in Sardinian cuisine for centuries. It is believed to have originated in the town of Oristano, where it is still a popular dish today. The bread was traditionally made by women in the community and was often served at weddings and other celebrations.

Dietary considerations

Pitta pizzulata is vegan and can be made gluten-free by using gluten-free flour. It is also low in fat and calories.

Variations

There are many variations of pitta pizzulata, including ones that are stuffed with cheese, tomatoes, or other ingredients. Some recipes also call for the addition of herbs or spices to the dough.

Presentation and garnishing

Pitta pizzulata can be presented on a wooden board or platter, garnished with fresh herbs or sliced tomatoes. It is best served warm, straight from the oven.

Tips & Tricks

To make the perfect pitta pizzulata, be sure to roll the dough out thinly and evenly. Brush the bread with olive oil before baking to ensure a crispy crust. For a more flavorful bread, add herbs or spices to the dough before baking.

Side-dishes

Pitta pizzulata can be served with a variety of side dishes, including olives, cured meats, and cheeses. It is also delicious with a simple salad of greens and tomatoes.

Drink pairings

Pitta pizzulata pairs well with a variety of drinks, including beer, wine, and cocktails. A light and refreshing white wine is a great choice to complement the bread's crispy texture and mild flavor.