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Cooking Class: Northern Italian Street Food - The Piadina Sandwich with Silvia Giogoli
Can't make this time?
A video recording will be sent to all participants after the seminar.
Queen of Italian street food, the Piadina Romagnola is a simple recipe with ancient origins. More than a sandwich, this traditional treat harks back to Roman times. In this hands-on cooking class, we will learn how to prepare our own Piadina bread and fill it with typical Italian ingredients. We will also explore a variation known as Crescione, a similar flat-bread filled with cheese and warm, leafy greens.
Join food culture expert Siliva Giogoli in Emilia Romagna, as she shares her grandmother’s recipe for Piadina and Crescione, typical bread from North-Central Italy. From her home in Ravenna, Silva will explain how the Piadina is linked to other flatbreads of the Mediterranean region, like the pita, and share how it is sold and enjoyed in Italy today. The humble snack has grown in popularity, and re-inventions appear on restaurant menus across the peninsula.
Together, we will learn the techniques to make our own and then learn how best to fill our bread to serve as a savory nibble with an aperitivo or as a simple lunch accompanied by a glass of excellent red wine. Piadina can even be served as a tasty dessert, served warm with chocolate filling.
We're not giving away our secret recipe just yet, but please find the ingredients below:
Ingredients (for up to 4 people):
3 cups of flour all-purpose flour
Lard (75 grams)
¾ cup of warm water
Fillings for Crescione (sweet and savory):
2 cloves of garlic
Spinach (frozen are fine, but if you prefer fresh, please wash and cook it ahead)
3 tablespoons EVOO (extra virgin olive oil)
Nutella or a chocolate cream
Fillings for Piadina are totally up to the participants. Silvia suggests the following:
Fresh or aged cheese
Roquette / arugula
Cold cuts like Prosciutto Crudo, salami, mortadella
Tools and Implements:
1 measure cup
1 big bowl
1 small bowl
1 chopping board
2 medium frypan (one non-stick is best, can be a crepe pan)
1 sharp knife
1 wooden spoon
1 pastry cutter wheel (optional)
*Participants will be provided with a formal recipe, including measurements, before the class.
Wine lovers will enjoy a Sangiovese di Romagna, a typical wine of the region.
Silvia Giogoli was born and raise in Ravenna, where she has been working as licensed tour guide since 2000. In 2001 she obtained the license as Tour Leader and Environmental and Hiking Guide. She attended the Academy of Fine Arts where she obtained a specialization in the art of mosaic. Since she started work as tour guide she always tried to create special itineraries to combine art and food to experience the deep the culture of her region. She started cooking in her grandmother's kitchen when she was a child and her passion for food has always accompanied her though life. Over time she has refined her techniques in the creation of traditional dishes often combined with gourmet seasonings. Her specialties are mainly handmade pasta and desserts.