Lestopitta is a typical Calabrian bread without yeast, which is produced in the Grecan area, in particular in Bova in the province of Reggio Calabria.

Its name says it all, quickly from the Latin vulgar lextum that is fast, and pitta, from the Greek pita meaning pane, its history is truly lost in the mists of time and the full fatigue in the ancient tradition of Calabrese bread.

The lestopitta is similar to the unleavened Jewish bread, the piadina romagnola and other types of bread of Middle Eastern tradition. Surely it was the bread of the agropastoral communities of the territory, invented to accompany the dishes with a product similar to bread and just as nutritious and tasty, to be cooked at the time, avoiding to prepare the leavened bread of longer and laborious execution, and to consume as much it's both street food and home food.Very simple recipe: water, flour, and a pinch of sale, to knead with skill, spread quickly and cook in a pan greased with oil or lard.
The secret, as always, is simple to use, but that requires a lot of care, a second of the type of flour, water and the outside temperature.

Lestopitta is the perfect companion of cheeses and salamis, delicious with 'nduja, stuffed with vegetables and grilled vegetables, in ciambotta or parmigiana or in a sweet and delicate version, spread with citrus or acacia honey.