Lestopitta is a traditional unleavened flatbread from Calabria, particularly associated with the town of Bova in the province of Reggio Calabria. The term "lestopitta" combines the Greek words "leptòs" (thin) and "pita" (bread), translating to "thin bread".

This bread is made from a simple dough of 00 flour, water, and salt, without any leavening agents. The dough is divided into small balls, rolled into thin discs, and then fried until golden and crisp. Traditionally, lestopitta is served hot and folded, filled with local Calabrian specialties such as soppressata (a type of salami), 'nduja (a spicy spreadable sausage), cheeses like pecorino, or vegetables like peperonata.

There are also sweet versions, drizzled with honey or spread with chocolate-hazelnut cream. The origins of lestopitta are believed to date back to ancient Greek colonization in southern Italy, reflecting the enduring Hellenic influence in Calabria's culinary traditions.