Torn by hand · Peppery focaccia
Strazzata
🫓
Photo coming soon
Its name comes from the dialect word for 'torn': you eat it by ripping off pieces by hand, not by cutting it with a knife.
A ring-shaped focaccia with lots of black pepper in the dough, split and filled with prosciutto crudo and caciocavallo (or crusco peppers), sold by bakeries and festival stands around Potenza.
Why it's made this way: It comes from Avigliano near Potenza, where families traded baskets of it at weddings; it is a listed traditional product (PAT) of Basilicata and has its own sagra in the village of Stagliuozzo.
More from Italy
Pizza Fritta (Fried Pizza)
Arancini (Fried Rice Balls)
Porchetta Sandwich
Lampredotto
Mondeghili
🥖
Michetta col Salame Milano
Part of World of Street Food — 3422 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.