Cartocciata is an omnipresent pillar of the so-called tavola calda (hot-table) of Catania, which includes the Bolognese, the cipollina, the arancino and the pizzetta. It looks like a smaller version of the calzone. Their main difference is its dough which has nothing to do with the pizza dough, it is much softer.
The most ordinary variation of Cartocciata is the one that includes cooked ham, tomato, mozzarella, and olives. Another favorite variation of Catania is an aubergine filling but it’s also not uncommon to find eggplant, salami, mushrooms, and spinach cartocciatas.