Lucky's Puccias has been an Austin original since 2010. Luciano "Lucky" Sibilla built a following on a bread most of the city had never heard of — the puccia, a small round loaf from Salento, in the heel of Italy's boot. It's stretched by hand and slid onto the floor of a 600-degree wood-fired oven, where it goes in pale and comes out charred, blistered, and hollow. Then it's split open and filled. Baptized by fire.
Now back at Electric Plaza, wood-fired daily.
