Puccia is like pita bread's Italian cousin, but thicker and with a softer texture. The outside is toasted to a mild crisp in a pan and the bread is then used for simple sandwiches. At lunchtime, Sud Italia offers three types of puccia in the style of the Puglia region.

The one named after the city of Foggia is lavished with luscious 'nduja, a salami spread tinged with hot pepper. Fiery red oil sneaks out under the melted sheet of Provolone on top, tinting both bread and plate with its spicy richness. 

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Source: http://www.houstonpress.com/