Pitta 'nchiusa
Pitta 'nchiusa is the most authentic street food of Catanzaro, a soft and generous focaccia filled with fresh tomatoes, tuna, and salted anchovies. A humble yet delicious dish from Calabrese tradition, it's perfect for a quick lunch or a convivial aperitif, representing the culinary ingenuity of the Catanzaro people in transforming simple ingredients into something memorable.
Preparation
- 1
Dissolve the yeast in lukewarm water with a pinch of salt. Pour the flour into a bowl, create a well in the center, and gradually add the yeast mixture and water, incorporating the oil.
- 2
Knead for 10-15 minutes until you obtain a homogeneous and soft dough. Cover with a damp cloth and let it rise for 2-3 hours until the volume has doubled.
- 3
Meanwhile, prepare the filling: cut the tomatoes into small cubes, drain the tuna, rinse the salted anchovies under cold water, and cut them into small pieces.
- 4
Divide the dough into 4 portions and gently stretch them with your hands on a lightly oiled surface.
- 5
Distribute tomato, tuna, anchovies, and capers over each portion, season with salt and pepper to taste.
- 6
Close the focaccia by folding the edges toward the center and seal well, then turn it over so the seam remains underneath.
- 7
Place the pittas on a baking sheet with parchment paper, cover, and let them rise for another 30 minutes.
- 8
Bake in a preheated oven at 200°C for 35-40 minutes, until golden and evenly browned.
- 9
Let rest for 5 minutes before serving. If desired, finish with a drizzle of hot extra virgin olive oil.
Chef's Tips
Make sure the filling is not too wet: if the tomatoes are very juicy, drain them slightly. Salted anchovies impart a more authentic flavor than canned ones: rinsing them thoroughly is essential.