How Italians ACTUALLY Make "Flatbread" (it's not just expensive pizza with fancy toppings)

#flatbread #pizza #italianfood
What the heck is the difference between "flatbread" and "pizza?" If you look at the menus of some trendy restaurants, the definition of a flatbread seems to be a pizza with some weird toppings and an inflated price tag!
Turns out, there are some interesting flatbreads made in Italy but they have nothing to do with pizza. They may not be gourmet, but they're cheap and delicious! Today, Eva's showing us a few of her favorite recipes...
✈️ Come meet us in Italy! Visit www.pastagrammar.com/tour if you would like to join us on a trip. Hope to see you there! ✈️
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PIADINA ROMAGNOLA FLATBREAD RECIPE - www.pastagrammar.com/post/pia...
CRESCIA SFOGLIATA FLATBREAD RECIPE - www.pastagrammar.com/post/cre...
COCCOI VEGETABLE FLATBREAD RECIPE - www.pastagrammar.com/post/how...
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00:00 - Pizza vs. Flatbread: What's the Difference?
02:16 - Making a Classic Italian Flatbread Recipe
07:11 - Tasting Piadina Romagnola
08:51 - Making A Peppery Flatbread Recipe
14:07 - Tasting Cresica Sfogliata
16:30 - Making a Vegetable Flatbread Recipe
19:41 - Trying Coccoi e Corcoriga

[@PastaGrammar]

Making this video got us thinking... would you guys be interested in seeing a video about cool "gourmet" pizzas? Let us know!

[@killianmmmoore]

Absolutely, noticed in one town over this pairing and curious on your thoughts, Nduja with honey on the pizza

[@AlphaFemmeXtine]

Yes! 💯

[@workinprogress3609]

Have you ever done a video on appetizers?

[@lindsayjohnston7465]

I make a few provolone and feta, mushroom and gorgonzola, artichoke and gorgonzola, broccoli Rabe and sausage

[@lindsayjohnston7465]

Maybe you can do a specialty bread video I like a lard bread you can get in New York area

[@loriegosnell9355]

I’ve learned more from Eva than any cooking show. She keeps it real and not a lot of pretentious, confusing, and expensive impossible to find ingredients. Oh and Harper is adorable.

[@kyles5513]

And she has great hair

[@cindihuculak1964]

Yes but keep your show on you tube. The networks will ruin you.

[@robertfaulkner9105]

Obviously batter. One of the things that blows me away, is how Eva has all of this stuff in her head. As always, an amazing and informative video.

[@rsbagga]

The Crescia Sfogliata is crazy close to a Lachcha Paratha, a mainstay of Indian food! Some small differences, but mostly you’d just use whole wheat instead of white flour, and instead of lard, you’d use ghee to make the spiral. And they do a white flour version in Kerala and other parts of India. Awesome to see it has an Italian cousin!

[@iceberg9248]

I was wondering if anybody else would say it. Yup, Eva just made chapati

[@bobon123]

I am from central Italy and my wife is from Kerala (Trivandrum), and we immediately noticed it! Paratha is kind of fluffier, Crescia is a bit more crunchy - but the preparation is very similar!

[@irenecarrillo6750]

That's really interesting, I wonder if there was some kind of common influence or if they developed independently

[@bobon123]

@@irenecarrillo6750 My guess is no, this kind of flat bread was developed mostly everywhere, both layered like a Crescia sfoglia or not layered like a Piadina. In Mexico you find very similar wheat tortillas: when I cannot find Chapati I bought those several times, and my wife confirm that they are OK substitutes. The same is true for several Subsaharian African tribes traditional dishes. It is just the simplest thing you can do with flour, water, and some fat!

[@marcobiagioli3905]

Il Kerala ha avuto rapporti diretti con l'impero Romano fino a quando ha avuto l'Egitto, che già ci commerciava.Nella carta Peutigenaria è rappresentata l'India e un tempio di Augusto, costruito dai mercanti romani che vi si erano insediati. I Rapporti sono poi continuati anche con gli Arabi .

[@nicoladadda4120]

Speaking of Sardinia there are a lot more flat breads. From carasau to carta musica, from pistoccu to spianata. In Sardinia most of traditionals breads are flat cause was easy to transport from sheppards when they were away from home for long time. The many kinds of flat breads comes in different consistencies, from the dry and crunchy ones to the soft and more humid ones.

[@IQTech61]

Eva loves life. Eva loves cooking and eating good food. Eva loves Harper - and it shows when Eva gives Harper a bite of her bread. I love this channel.

[@Patt12]

She may love cooking but not eat for sure Slim people no eat

[@Thesureleague]

Goodness Ava, how amazing. I am from Pakistan, and the way you rolled the dough in the 2nd version is how we have been making flat bread we call ‘paratha’ in fact we call these ‘parathas with curtains’ 😂 because it comes out flaky. Out here we make it usually with wheat flour. Thank you for sharing. Love your videos.

[@Shibalvr]

Roti?

[@MrFlorinC]

Rememebered I had some zucchini in the fridge and decided to try the vegetable flatbread. Had to replase the squash(?) with potatoes since I didnt have that at the ready... added some extra chili flakes into the batter. Turned out great. So the lesson is: don't panic if you dont have the exact vegetatables like in the recipe. Improvise , adapt...it's still awesome!

[@PastaGrammar]

Yes, it works well with all kinds of vegetables! Glad you tried it!

[@kevinshaughnessy1762]

I was thinking a harder root vegetable paired with a few softer vegetables is the key.

[@Joeche2000]

@@kevinshaughnessy1762 ll

[@Bradamante68]

The piadina romagnola usual filling is prosciutto crudo, squacquerone cheese and rucola (optional). Or prosciutto cotto and stracchino. Mozzarella is from southern Italy, can be used but is not traditional in Romagna.

[@bobon123]

It is not traditional but nowadays it is very very common - I cannot think of a Piadineria in Rimini that does not have Prociutto cotto e mozzarella. However I fully agree with you that, since she was commenting on the traditional way, she could have used the opportunity to introduce squacquerone (I am pretty sure they could find at least a stracchino in US).

[@maurofiorini9841]

I agree, cotto and mozzarella are common but not traditional. In Rimini you can also find piadina with roasted anchovies and onions.

[@irenecarrillo6750]

Squaquerone is so good

[@Bradamante68]

@@bobon123 yes, the problem with squacquerone cheese is that is a very local cheese, and often I have troubles finding it in the region where I live now (Lazio). Stracchino is easier to find, tough.

[@cosettapessa6417]

@@Bradamante68 verissimo

[@magistral5732]

7:22 fun fact: Romagna is called like that because of Rome in some way (obviously) but the name derives from the early middle ages when Italy got invaded by the Lombards (Longobardi) after byzantine (eastern Roman) emperor Justinian had conquered it all. So the land occupied by the newcome Lombards got called "Lombardìa", and the areas around Ravenna and Rimini, where the byzantine empire kept its power were called "Romània", later evolving into Romagna.

[@lsgdaria]

The ingredients are very similar to that of Mexican flour tortillas. Lard for tortillas was always a must in my abuelas house.

[@Twisted_Logic]

The flatbread pan for the first one looked like a comal, too

[@Cr4z33_YT]

Living in Italy I have to admit that I make quick rolled tortillas by using our piadine. 🙈

[@rumbleinthekitchen_Amy]

It's funny that you're doing this video now. Just last week we had a big family dinner where everyone could make a "choose your own adventure" flatbread. As I was buying the premade flathead my friend usually buys I told my husband that the next thing I was learning to make was flathead because it was stupid to pay what they were charging! Thanks for making it easier for me Eva.

[@fredlenz4743]

Southern Germany and Alsace-Lorraine have Flammekueche, or tarte flambée which is a flatbread similar to pizza, but it is not leavened and has only minimal toppings. Lavash is probably one of the most eaten flat breads and can be unleavened or leavened using sour dough found in the Middle East. It is extremely thin. Roti from India and Tortillas are all flat breads.

[@edoardoruggeri1]

As an Italian, I can say I've been obsessed with piadina and crescia sfogliata ever since I was a kid. If I had to choose a food to eat for the rest of my life it'd be one of the two. They are incredibly amazing in their simplicity. Perfect comfort food.

[@Arael_1]

after the flat bread, we also need a video on the taralli, fresella, or the vascuotti of the Amalfi coast, unfortunately they are semi-unknown outside the Amalfi coast, but they are very good, Eva please, make it happen

[@concernedonlooker]

I predict there's a sudden run on squash today! Looks magnificent! Also, the recipe and technique for Piadina Romagnola is VERY similar to traditional Mexican flour tortillas save for a few minor changes, like VERY few.

[@Coasterdude02149]

I wish I watched this this morning, that’s what I would have made for dinner. But in this house, we watch Eva & Harper while having dinner so I missed out

[@fionajane56]

Finding your channel has been a joy on so many levels. Thank you both!

[@roymusejr5939]

I CAN'T TELL YOU HOW HAPPY I AM TO HAVE FOUND THIS CHANNEL !!! I have always said " I should have been Italian"...Friends always respond " If you were Italian you would have been in the mob " 😂😂 🤷🏻🤷🏻🤷🏻...You cook real deal Italian food that is delicious and easy to make...THANK YOU , THANK YOU , THANK YOU for making these videos EXTREMELY easy to follow and understand...So far I have loved everything that I have made...Please keep making these videos... Thanks again you 2 are really a blessing ✌🏻❤️

[@mhermarckarakouzian8899]

The second one is basically paratha, which they make in India but actually I’ve seen it in a few other cultures too. It’s certainly not uncommon around the world. We’re not all so different after all 😊

[@Lela68-theItaliangorl]

Agree 💯

[@user-dq7xd9ol9u]

Your editing is getting really fun! Thanks, guys. I really enjoy your videos.

[@roseconklin5392]

Thank you Harper and Eva for treating us to these Flatbread creations, they look amazing! I am definitely going to try the Vegetable Flatbread!!!

[@Tuber828]

I can't wait to make this!! Looks awesome

[@momthebirder]

these all look so good!

[@brendabinau1187]

So happy we have Eva!! She is truly amazing!!!

[@Sparkplug4712]

Eva cooks like my nonna ❤ We are from Naples, and I am so thankful I got to learn to cook from her. My children & grandchildren have never eaten store bought food, only homemade. Everything I cook, bake, can, and preserve is always from fresh grown ingredients ...

[@lilianaseguro1909]

I actually made a big big portion of the Coccoi but instead of cheese, I put nutritional yeast and used buckwheat flour instead. I have to say the end result is so so delicious that I ate this as a meal. THANK YOU!!

[@nozee77]

Nutritional yeast is a great idea! ❤

[@maryconner9577]

I'm new to this channel. It's fabulous. I'm trying to be vegetarian and.I love their recipes. Nutritional yeast, great suggestion.

[@Marge411]

❤ Yes, “gourmet pizza” recipes, please! I learn so much from you guys! ❤ Grazie!

[@daniellatheczarina2u915]

Absolutely want to see Eva make a gourmet 🍕!!!

[@sandragrowe3554]

Oh my goodness. I love this video. I really need to try these flat breads out especially the last one with all of the veggies. Holy smokes! A game changer!!!

[@sharendonnelly7770]

I look forward to Pasta Gramma Sundays for exactly this kind of video! I am SO going to try the veggie flatbread, it looks delizioso! Was wowed by the impossible ingredients that created something so spectacular. Thank you Eva for teaching us how to make flatbread the proper Italian way. ⭐⭐⭐⭐⭐

[@serena7397]

Can't wait to make this!!! ❤️❤️

[@aleydalauria5094]

I love,i just love how you help Eva with the pronunciation

[@lisapop5219]

The last one will be a good one to use my garden veg. I grow all of them. The first one is so much like tortillas, down to the lard. I liked how interesting the construction of the pepper one was.

[@willemnanning2832]

Ever since I since retired I started baking bread myself a bit more. This is probably the most exciting video to me because of the honest simplicity. I need a new morning routine and why not making flatbreads for breakfast. I just watched the other bread video before and there the 'lievito madre' really drawn my attention. Thank you for showing the honest taste that we in this hasty modern age forgot.

[@joedolceland]

Eva you should have shown “farinata” “focaccia di Recco ”, and so on. Love your video ❤😊

[@PastaGrammar]

We made focaccia di Recco e for farinata, it will come!

[@karenmar1529]

Love flatbreads for anything, light toppings to sandwiches etc. These recipes Eva has done looked so delicious. The vegetable one looks very interesting, I can't believe it turned into a flatbread, must try.

[@eatondarr5014]

Urbino was the first Italian city, I ever visited, been in love with the country since then :) I must try these recipes, thanks for the tip!

[@claudiapadula3140]

I definitely will be trying the vegetable one! I can’t wait to serve it to a few friends I have who say they don’t like vegetables!! This is great! I’m going to blow their minds!! Thank you❤

[@AussieAngeS]

I love those flatbreads you made Eva, they all look fantastic. Never made my own, I will start making them. Grazie x

[@FAQIvan91]

Wonderful video! I'd love to see Eva make torta al testo from Umbria 🥰 it's amazing

[@paolobera]

A perfect crescia sfogliata!! Eva you are a pro!

[@arlindodavila]

Harper and Eva, you are a wonderful pair!!! Thank you for these amazing video moments!

[@jenniferprimiano5774]

That would be awesome,love all your videos 😍👍

[@aris1956]

1:30 Capita anche a te, come vedo, di contare in italiano mentre parli in inglese. Lo stesso succede a me qui in Germania che parlando in tedesco e devo magari leggere dei numeri o pensare dei numeri, di farlo solo in italiano, anche se è quasi una vita che vivo qui in Germania. Ma quando si tratta di contare, se non lo faccio nella mia lingua, ho sempre l’impressione di imbrogliarmi. 😊

[@sandram.d.6164]

Ok, I have to make coccoi. It looked delicious when Eva was making it and Harper confirmed it. I have to sneak some veggies into my elderly mother's diet. :) Thanks guys!!!

[@guillerminastover7099]

Why isn't there a button that says I LOVE THIS🤩😍???? This was one of your best videos...and you have SUPERLATIVE videos, Harper and Eva. Mamma mia, I plan to make this...😋😋

[@gregmunro1137]

Yes please!! I have learned so much and gotten a better understanding and appreciation of Italian cooking from watching Eva! It’s about time/ love and intuitiveness. I am Now a complete convert to home made pasta ( and the understanding of the importance of the different of the pastas ). Also the different tomatoes - that was an eye opener- a tomato isn’t just a tomato. My goal ( when the price of meat goes down, is to make a proper ragu. Being retired, I don’t have to rush my cooking.

[@Roxy-Mara]

I made the vegetable flatbread tonight and it was glorious 😪 such a good way to use up leftover veggies too :) thanks guys!!

[@dwhitman3092]

I never tire of Eva's flour Magic.

[@allisondive]

Eva is like some magical recipe knowing guru. I look forward to every video. Every recipe I have tried gets raves from my family. ❤🤗

[@kikireinecke5607]

I might have mentioned this on one of your other videos, but probably the best sandwich I ever had was from a stand outside Ravenna years ago. It was piadini with prosciutto, gorgonzola, and arugula, and it was pressed. In thickness the bread was halfway between a flour tortilla and pita bread.

[@Cyn76]

I’m so glad I found your channel!

[@davidhalldurham]

It's funny when Harper asks for amounts, I can hear Eva's inner nonna yelling, "Quanto basta, Harper! Quanto basta!"

[@PastaGrammar]

😂 I've definitely gotten used to seeing "QB" when Eva gives me notes for the blog recipes

[@iammissiemarie4302]

I didn't know that I was making Piadina Romagnola this whole time! The recipe I use to make flour tortillas is exactly the same as this. I use this recipe for making tacos, burritos and sandwiches! I live in NYC so I can find prosciutto cotto, though it is not cheap! I am so excited to it with this and the rest of these recipes!

[@seamusc.530]

Thank you for the great entertainment and recipes!! Saluti da Redlands, California!!

[@blakebella2273]

Bravo Harper 👍👍👍 👏👏👏 Your pronunciation of "ricotta" was absolutely beautiful....😄👏👏👏 the way you rolled the "rr" was magnificent..😄🏆🎖 🍷😄💖

[@cjay2]

And he pronounced properly the 'i' and the 'o' too.

[@aris1956]

Sì, finalmente ! Perché quel “ricoda” non si poteva proprio sentire. 😊

[@kimhorn6714]

Hi - I made the coccoie corcoriga sardinia flat bread - I love it - I cut it and rebaked it (almost like biscotti) to use like a cracker for spinach dip during a gathering and tonight I used a quarter of the pan as a base for "pizza" - like US or Cdns know pizza - it was fantastic as a lite crust. I ate it before I could take a picture. I really enjoy your videos and recipes - I look forward to making more of them. Take care - from Canada!

[@darelyndavid8554]

The process of making the second one looks like a South Indian flatbread we have called porotta! We eat it with beef curry

[@fiona4450]

I *love* bread-type things. I'm seriously thinking about making some of that last one because it looks and sounds so good. (and is relatively low in calories because veggies) I wouldn't object to a whole series from you featuring pizzas and breads. This was a great video. Thanks.

[@alexwu1665]

Was surprised at how similar the process for making the layers for Cresica Sfogliata is to chinese scallion pancakes. The only big difference is that we add scallions and fivespice before rolling it up.

[@PastaGrammar]

Ooh, that sounds so delicious!

[@alexwu1665]

@@PastaGrammar It's super good! Some versions even use a roux instead of just oil to make it even flakier. I've also seen versions where both ends of the roll are rolled inwards on opposite sides and stacked before flattening for double the layers. I don't think we really eat it with fillings though (as a second generation immigrant, I could be wrong). We do have a similar flatbread called jidan guan bing though, where you pierce one side of the five-spice-roux-flatbread and pour in scrambled eggs with scallions before flipping it over to seal the hole with cooked egg. That one is filled and topped with all sorts of goodies, like spicy fermented bean paste, chili oil, sesame seeds, scallions, cilantro, lettuce, sausage, youtiao (crispy fried dough), etc. There's also a version that uses a batter to make a thin crepe and is rolled up with similar toppings (jian bing).

[@RapidPanda]

I was searching the comments as a sanity check on this because i was thinking the same thing!

[@sweetsilage]

That look pretty good - I will have to try it.

[@gafairbanks2434]

Love you showing of... Different breads with different names but to me they are all universal! If you put in the effort, each day use for another meal till gone.ALL DELICIOUS 😋 I SWITCHED BACK to lard years ago when the oils became mixed and overprocessed! Best flavor overall and easily digestible. 💞

[@Diana-pk3pe]

Beautiful Bread!!!! Amazing that lard is not being used anymore - my mom used lard all the time and the texture and taste is sooooo much better!

[@stephaniemartinez7132]

Harper I feel you. I've made the coccoi three times since I saw this video, and it is ohhh so good. And I have no shame eating like seven pieces at a time. Buonissimo!

[@beastofbeauty1188]

My mouth was solidly just watering this entire video! Oh my goodness!

[@mattf4143]

Another masterpiece! I’ll have to try this. Just made your braciola last night and it was amazing! 🤙🏻

[@michellefantasia8116]

Hi Harper and Eva...Looking forward to trying out these recipes! Especially the veggie flatbread! I’m going to make it for my grandchildren. Loved your idea, Harper!...Eva, I’m curious about your pesto. I would love to know how you make it and what type of basil you use. I’ve never cared for pesto until I traveled through Italy. I find American basil to be quite strong and overpowering. I found the basil in Italy to be more mild and delicate in flavor. Also, would you consider showing us how to make different regional pesto recipes from Italy? My hubby and I had the most amazing pasta with pistachio pesto while in Florence.

[@jackstrubbe7608]

The Sardinian at the end also resembles Korean kimchi pancake, which I love all versions of! That'll be my first to try (I have butternut squash on hand). But all look good. I have schmaltz I made after roasting and rendering a chicken, so will try it instead of lard. Great show!

[@denisemarinucci8722]

Eva! Lei mi ispira con la sua capacit'a e sincerit'a! grazie!

[@lorieastside1]

Oh I love this!!!!

[@eeeee6717]

Thank you, just made some flat piadina flat bread, turned out great 😁

[@lindaandalankirschbaum1957]

That was really great! Will definitely try the vegetable bread. Was watching another great channel called Pasta Grannies and there were a couple with actual Italian Nonnas making their regional flatbreads. Interesting to check out if you want to extend your learning!

[@cjay2]

And don't forget nonna Gina at channel Buon-A-Petitti, who just hit 1 million subs.

[@seamusc.530]

Buon Giorno! Saluti da Redlands California!!! Love your stuff!!! Grazie!!

[@stauffap]

Wow. I really need to try the last one from Sardinia. Looks amazing!

[@colleencarone8650]

NICE! Syncing the music with the action! Brilliant. Might be on to something there! 😉❤

[@z.a.r.777]

I love Italian food, so I love your flat bread. The other day I made spaghetti and ate it at six o'clock. I slept like a baby. Thank you Eva. God bless you and your husband Harper 🙏 ❤️

[@annacochetti6280]

A couple of weeks ago in a pizzeria in Trentino I had a pizza with mozzarella, local cheese and apples on it. The called it "melamangio pizza". It was surprisingly good

[@kirstena4001]

that does sound good!

[@cosettapessa6417]

Lol the name

[@ggoannas]

I could watch her cook every day for the rest of my life. I’m starving!!!!!

[@maxpowers9129]

These all looked great. Best of all, none of them seemed overly complex.

[@Loafinbaker]

Oh this is going to be my favorite episode so far! I cannot wait to make the Coccoi!

[@seamusc.530]

Buon Giorno!!Love your shows!!!!!!

[@marcobell6694]

i grew up with the Emilian flatbreads crescentini and sumpanelle (borlenghi) which had a filling of melted salt pork (or prociutto crudo) with rosemary and garlic. the second was softer and foldable like a tortilla , the first somewhat like a flatter English muffin, cooked on an iron like a piadin’.

[@rosacortes5074]

Dear Eva, Brava, Brava, Brava!!! I love these flatbread recipes.. Harper, is so happy to enjoy all of your delicious recipes.💯💯💯

[@douglasrandall6737]

That looks really good, the last one. I’m going to try that I make a bread with sweet potatoes that’s a little bit similar..

[@marisab0411]

Yes and yes....pizza is my bae.I am also curious about different types of grains,(not sure if that's correct) like Farro, fregola, and anything similar to that... thank you for all the wonderful recipes

[@isabelfischer717]

Sono di Cesena, che bello sentire menzionare la mia città e vedere la Romagna sul vostro canale ❤ love your channel, perfect piadina!!

[@pinksocksinsandals8016]

Thank you for the great recipes. My vegetarian one is in the oven now. I used Hokkaido, couldn't get the butter, and I put some nuts into... Smells great so far... 😊

[@linda3168]

Definetly making the veggie one for the grandkids! Grazie!

[@ayidas]

I tried the veggie one! It’s good! My husband loves it too! Mmmm thanks you guys!

[@charlottejameson8924]

Grated carrots also work in the coccoi, I actually used to make something similar myself I made up but with Indian spices.

[@kiltlvr]

I’ve decided to make the coccoi e corcoriga as part of our Valentine’s dinner. I can’t wait!

[@lorenzopozella3615]

Let tell as british Italian my parents were both from paduli in campania and I have learnt so much from this she shows everything traditional brava brava Tanti aguri

[@peterromano4405]

lot of good information..the black pepper ..many varieties..ever try tellicherry black pepper. very good

[@mschickie007]

Eva is amazing . She really IS . Harper and Eva together are so interesting !!!

[@barbaramiller349]

That last one was my choice. They all looked good, but the Sardinia one was-wow!

[@stevenbliss9643]

I can't tell you how much I love your channel. You both are the Burns and Allen of KZbin and Italian cooking! Harper, I have one suggestion, you use amazing music but don't list what it is. I would be fantastic if you did. Thank you for making all this so enjoyable.

[@jml4774]

I cannot wait to make that third bread!!!

[@krisfrederick5001]

"There is never enough cheese" Truer words have never been spoken...

[@MelvisVelour]

And lard is a wonderful...

[@hiramstwin2690]

"Buh-Buh-Buhterr?" 🥰 I love you both! Looking forward to making some flatbread soon. Thanks for the smiles Eva & Harper!!! 🤝

[@jelsner5077]

One of my Hello Fresh meals this week is flatbread topped with chicken, which I thought kind of funny since Eva has mentioned a few times that Italians absolutely do not put chicken on their pizza! No pineapple, though.

[@dalerardon1687]

I am going to make that last one for sure.