Cornmeal flatbread · Rolled to go
Carchiola
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It has no yeast and no wheat: just cornmeal, boiling water and salt, once the bread of families who could not afford wheat.
A round, unleavened cornmeal flatbread about 1 cm thick, cooked on a griddle over embers; focaccerie around Potenza fill it with cured meats, cheese or greens and roll it up to eat standing.
Why it's made this way: It comes from Avigliano and the nearby Vulture villages, where corn replaced costlier grains; it is a Lucanian traditional product (PAT) and on Slow Food's Ark of Taste.
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