A light, round loaf made in Roman times (see the photo, below, of the one discovered, carbonized in Pompeii) and common in Puglia, but now popular throughout Italy. Whole grain and dessert versions exist. Sicily's Pagnotta del Dittaino, produced in the Dittaino valley between Enna and Catania in the centre of the big island and famous for its long lasting qualities, is DOP.
The legendary pagnotta disgraziata, invented on the Aeolian isle of Filicudi, is the ultimate Italian sandwich—an entire loaf sliced across and filled with salame, cheese, dried tomatoes, olives, aubergines sott'olio, cheese, artichoke hearts and maybe several other good things.
Pagnotte in the Abruzzo are small rolls made for Sant'Agata's Day.
In the Marche, they make cornflour pagnottelle baked with raisins and pine nuts called beùt or beccute.