Lestopitta is a traditional dish from the Calabria region of Italy. It is a type of flatbread that is made with a mixture of flour, water, and salt. The dough is then rolled out and cooked on a hot griddle until it is crispy and golden brown. Lestopitta is typically served as a snack or appetizer and is often topped with a variety of ingredients such as tomatoes, olives, and cheese.
Lestopitta can be found in many towns and communes throughout Calabria, including Cosenza, Catanzaro, and Reggio Calabria. It is often sold in local markets and specialty food shops. Some popular stores where you can find Lestopitta include La Bottega del Gusto in Cosenza and La Casa del Gusto in Reggio Calabria.
There are many different ways to enjoy Lestopitta. One popular recipe is to top it with fresh tomatoes, mozzarella cheese, and basil. Another delicious option is to spread it with ricotta cheese and drizzle it with honey.
Lestopitta has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This means that it is a traditional food product that is produced using traditional methods and ingredients. Some of the specifications for Lestopitta include:
– It must be made with a mixture of flour, water, and salt
– It must be cooked on a hot griddle until it is crispy and golden brown
– It must be served as a snack or appetizer
Sources:
– “Lestopitta: la focaccia calabrese che conquista tutti.” Gambero Rosso. https://www.gamberorosso.it/notizie/food-news/lestoppitta-la-focaccia-calabrese-che-conquista-tutti/
– “Lestopitta: la focaccia calabrese che si mangia in un boccone.” La Cucina Italiana. https://www.lacucinaitaliana.it/news/in-primo-piano/lestopitta-la-focaccia-calabrese-che-si-mangia-in-un-boccone/