Southern Italy has a long tradition of simple flatbreads, known as focaccia or piadina, that were originally baked on stone ovens and served as a quick meal for farmers and fishermen. Over time, they evolved into versatile bases for toppings, much like the modern flatbread used in this recipe.

In Liguria you’ll find thin, olive‑oil brushed focaccia; in Emilia‑Romagna the piadina is a soft, unleavened flatbread; in Puglia, panzerotti are fried pockets of dough. Each region adds its own local herbs, cheeses, and cured meats, reflecting the local terroir.

It is often served warm, cut into wedges, and enjoyed as a snack or light lunch, sometimes accompanied by a glass of crisp white wine or a light red. It can also be part of a larger antipasto spread alongside olives, grilled vegetables, and cured meats.

Flatbread appears at casual family gatherings, street festivals, and as a quick bite during market days. It’s also a staple at summer picnics and beach outings in the south, where it’s easy to transport and eat without utensils.

Pair it with a fresh arugula salad dressed with lemon and olive oil, a bowl of minestrone soup, or a simple antipasto platter featuring marinated artichokes and roasted red peppers.

The combination of spicy salami, creamy buffalo mozzarella, and the quick air‑fryer method creates a crisp yet tender base that’s faster than traditional oven baking, while still delivering authentic Italian flavors.

Air fryers provide rapid, high‑heat circulation that mimics a wood‑fired oven, allowing home cooks to achieve a golden crust and melted toppings in minutes without heating a full kitchen, making the dish more accessible for everyday meals.

Common errors include covering the air‑fryer vents, which blocks airflow and leads to soggy flatbread, and overcooking the eggs, which makes them rubbery. Follow the critical steps and watch the flatbread at the 8‑minute mark.

A short, high‑heat burst quickly sets the egg and melts the cheese while keeping the flatbread crisp. Longer baking can dry out the egg and make the bread tough, especially in a thin flatbread.

Rosario Cooking focuses on simple, home‑friendly Italian recipes that blend traditional flavors with modern kitchen gadgets, often highlighting quick meals that can be prepared in under 30 minutes.

Rosario Cooking emphasizes the use of everyday appliances like air fryers and electric grills, making classic Italian dishes faster and more accessible, whereas many other channels stick to traditional stovetop or wood‑fire methods.