If the Adriatic side of Italy is all about piadina, crescia, pizza scima, and torta al testo (from the inland), then the Tyrrhenian side is all about Tuscan schiacciata and Roman pizza bianca (pizza without toppings, similar to focaccia).

In our journey through the pizza, piadina, and focaccia of Italy, this time we’ve decided to explore two of the simplest recipes, which also happen to be two of the biggest “stars” of Italian street food.