Lestopitta con Capocollo e Formaggio Stagionato

**Lestopitta con Capocollo e Formaggio Stagionato**

Lestopitta con Capocollo e Formaggio Stagionato is a traditional dish from the Calabrian region of southern Italy, specifically associated with the town of Bova. The name "lestopitta" derives from the Greek-influenced dialect of the area, reflecting the region's historical Magna Graecia heritage, and refers to a type of flatbread or pie. This dish is a rustic preparation that highlights the bold, cured flavors of Calabrian gastronomy.

The key ingredients are the lestopitta itself—a simple, unleavened or lightly leavened dough typically made from flour, water, and olive oil, cooked on a hot stone or griddle until blistered and chewy. It is then filled or topped with capocollo (also known as coppa), a dry-cured pork shoulder seasoned with local spices like chili and fennel, and formaggio stagionato, a sharp, aged cheese such as Pecorino or Caciocavallo. A great version balances the smoky, salty meat with the nutty, crumbly cheese, all enveloped by the warm, slightly charred bread.

Regional variations might include the addition of wild greens, roasted peppers, or a drizzle of local olive oil, but the core remains the same. According to *Where The Foodies Go*, the definitive version is found at **Lestopitta da Mimmo** in Bova, Italy, where the dish is prepared with time-honored techniques that let the quality of the capocollo and aged cheese shine.