There are probably as many takes on flatbread as there are cuisines in the world. I can think of at least a dozen in Italy alone, from that most famous of famous renditions, pizza, which originated in Naples, to the crisp, paper-thin cracker bread known as carta da musica (“music paper”) from Sardinia.
In Le Marche, the region just north of Abruzzo, where my family is from, there is the piadina, a savory flatbread filled with all sorts of goodies such as tomatoes, greens, peppers and sausages. Chef Fabio Trabocchi, a native of Le Marche, serves a delicious, summery piadina, filled with prosciutto, mozzarella, and arugula, at his D.C. restaurant, Fiola.
P.S. Got a Family Dish of your own that you’d like to share? Let me know in a comment. I’d love to hear from you. Buon Appetito!