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7 Worst Rated Italian Flatbreads

Last update: Sat Apr 19 2025
7 Worst Rated Italian Flatbreads
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01

Flatbread

VÖLS AM SCHLERN, Italy
3.3
Schüttelbrot
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Schüttelbrot is a traditional flatbread originating from South Tyrol, or to be precise, the Isarco valley, in particular in Fiè allo Sciliar. It's usually made with a combination of rye flour, wheat flour, yeast and sugar, salt, oil, and herbs and spices such as fennel, cumin, and fenugreek.


The seeds are crushed or pounded in a mortar, then kneaded into the dough. The dough is rolled flat – either paper-thin or a bit thicker – and it's then baked until crunchy and golden brown. If desired, whole rye kernels can also be added to the dough before baking, but the kernels should always be pre-soaked in warm water. 
02
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A real Tuscan specialty originating from the historical region of Garfagnana, schiacciata con ciccioli, locally known as ciaccia coi ciccioli, is a type of focaccia-style flatbread studded with crunchy pork cracklings. Its name stems from the Italian schiacciare which means "to press" or "to flatten".


In the past, this flavorful oven-baked delicacy was a staple food and the traditional primo colazione or the first morning meal of Tuscan farmers who used to enjoy their ciaccia with a glass of hearty red wine. Today, ciaccia coi ciccioli can be found in bakeries throughout Tuscany; it is freshly baked and dished up all day long, not just for breakfast.

03

Flatbread

EMILIA-ROMAGNA, Italy
3.8
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Piadina fritta, also called piè fretta, sometimes even pizza fritta, is a thin, golden-brown fried bread prepared alongside Santerno Valley in the Italian region of Emilia-Romagna. A very simple dough made with water, flour, salt, lard or olive oil, and yeast is first left to rise, and it is then shaped into thin round discs and deep-fried in oil.


It can be enjoyed in both sweet or savory versions. The sweet piadina fritta can be served dusted with sugar, but it is often topped with jams or chocolate cream, while the savory version is usually lightly sprinkled with salt and enjoyed on its own or paired with different cold cuts and cheese. 
04

Flatbread

CATANIA, Italy
3.8
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Pizza secca, meaning dry pizza, derives its name from the crunchy, crispy texture it develops once it’s baked. It is not a regular pizza but a type of schiacciatina, a very thin flatbread with a topping that resembles a pizza in visual appearance and flavor.


Consisting of flour, water, olive oil, salt, and (sometimes) yeast, the dough is rolled out very thinly before it is cut into rectangular or square-shaped slices and brushed with a combination of tomato sauce, oregano, salt, and olive oil. The topping can also be enriched with other ingredients such as finely sliced onions, olives, eggplants, dry salami, or marinara sauce, while some versions may omit the tomato sauce altogether. 
05

Flatbread

SARDINIA, Italy
3.9
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Popularly called carta musica, due to its resemblance to an old music sheet parchment, pane carasau is a traditional Sardinian flatbread whose origins have been traced to the Nuragic Age, circa 1900-730 BCE. Because of its long storage life, pane carasau was once a staple food of Sardinian shepherds during their trips to mountain pastures.


This artisan Italian bread is made with durum wheat flour, water, yeast, and salt; it is extremely thin and twice-baked for extra crispness. With quite a unique flavor and a heavy aroma of cereals, barn, and wood-burning ovens, this flatbread is delicious as a cracker and is typically enjoyed as an accompaniment to various snacks, cheeses, appetizers, and soups. 

MOST ICONIC Pane carasau

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06

Flatbread

SICILY, Italy
3.9
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This traditional Sicilian focaccia is an oven-baked flatbread topped with an oregano-flavored tomato sauce made with the addition of onions, anchovies, breadcrumbs, and local cheeses such as caciocavallo, provolone, tuma, or ricotta. Sfincione is one of the island's favorite street foods, especially in Palermo, where street vendors are often seen driving around in their three-wheeled Piaggio Ape food trucks shouting "Scairsu r'uogghiu e chin'i pruvulazzu" (lit. little oil and lots of dust), referring to the crusty breadcrumb topping.


The name sfincione is derived from the Arab word asfanaj and Greek sfoungári, both meaning sponge, which this flatbread resembles in appearance and texture.

MOST ICONIC Sfincione

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07

Flatbread

BRINDISI, Italy
3.9
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Puddica, a simple Italian flatbread from Puglia consists of a dough (made with flour, yeast, salt, sugar, water, and olive oil) that is traditionally topped with ripe tomatoes and sprinkled with oregano in the classic version. However, there are varieties with added capers, onions, prosciutto, black olives, and hot peppers.


The flatbread is placed into a deep dish, then baked until it develops a nice golden brown color. Puddica is especially popular in Brindisi, where it's considered a local specialty that is consumed either as a light lunch with cheese or as a tasty afternoon snack.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “7 Worst Rated Italian Flatbreads” list until April 19, 2025, 1,541 ratings were recorded, of which 1,210 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Italian Flatbreads