is a type of flatbread originating in Rome, Italy. It is a plain yeast flatbread which more closely resembles focaccia than typical cheese-topped pizza. It can be split and filled with ingredients such as prosciutto, Parmesan cheese or rocket and is typically served hot. In 2019 the government of Italy declared a traditional agri-food product of Italy.
The mention of a in 1666 in Italy was reported in a PDO file for the as a dough base coated with lard complemented with cheese and basil. The is mentioned again multiple times during the 19th century, along with the , by contemporaries from Italy and France. In 1903, Italian workers ate in the Old Port of Marseille.