Punk Domestics in Italy 2015: Piadina | Punk Domestics

Punk Domestics in Italy 2015: Piadina

You can't go to Romagna without trying the local flatbread, piadina. No, really, I mean you can't go more than a few hours without encountering it. It is truly ubiquitous; luckily it is also delicious. 

Piadina is made with the simplest ingredients: 00-grade flour, lard, a touch of salt, and water. (A vegetarian version can also be made by replacing the lard with olive oil.) The dough is kneaded and rolled into rounds, which are clasically cooked on clay griddles called testi. You can cook them on a cast iron or other skillet, but the clay skillet really does impart a unique flavor. 

(Hey, we're going again this year. Want to join us? Of course you do. Click here for more info.)

Italy October 2015 - 71

As we've done in previous trips, we went to Casa Artusi to learn about Pellegrino Artusi, the great Italian gastronomer and food historian, and to make piadina. In his day, Artusi had an assistant, a young woman named Marietta. In Casa Artusi's teaching kitchen, they employ local women to be your own personal Marietta. These are some sassy ladies, and they will show you the right way to make the food they treasure most. 

Italy October 2015 - 61

Italy October 2015 - 62

Italy October 2015 - 63

Italy October 2015 - 64

Italy October 2015 - 66

Italy October 2015 - 65

Italy October 2015 - 68

Italy October 2015 - 70

(Hey, we're going again this year. Want to join us? Of course you do. Click here for more info.)

Recipes - Techniques - Tools