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

[@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

[@loriwilson-n9t]

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.

[@glorytogodhomestead3495]

If he keeps his hair short 😊

[@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.

[@therobertfaulkner]

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.

[@cunnipa]

You can tell she grew up cooking instead of eating at McDonald’s.

[@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

[@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 ...

[@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. 🙈

[@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?

[@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.

[@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.

[@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.

[@Radchenister]

So much attention to technique and detail, without too much faff. I like the style of cooking, never seems difficult or complicated, but it’s surprisingly sophisticated, while kind of basic.

[@fionajane56]

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

[@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

[@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!!!

[@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 ✌🏻❤️

[@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

[@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!

[@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.

[@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.

[@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!!!

[@Roxy-Mara]

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

[@KMoran-cw2fd]

I think Eva is the best cook on KZbin.

[@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.

[@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.

[@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.

[@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.

[@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!

[@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. 😊

[@rosacortes5074]

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

[@sarasullivan9698]

This is the video Ive been waiting to see 😍 We vacationed in Italy my whole childhood and Piadina was my favorite food… lard flatbread! Better than any pizza or pasta I had!

[@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!

[@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...😋😋

[@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

[@huggledemon32]

Apart from the pepper- the second flatbread reminds me a lot of Malaysian Roti Paratha- it’s folded and oiled inlayers and sometimes rolled up like a snail and flattened too- delicious!- after it’s cooked they kind of squish it from the sides to loosen up the layers.

[@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.

[@paolobera]

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

[@-MacCat-]

The breadth of Eva's knowledge about Italian regional cuisine never ceases to amaze me. How she turns her hand to actually making the dishes without any fuss is admirable. Harper, my mother, born and raised in Treviso, lived in an English speaking country from age 21. To her dying day, at 86, she never ever pronounced "batter" and "sheet" correctly and always gave her children a big laugh.

[@saramurgia8367]

How naive. Every Italian know most of things she tells and I am sure she studies also a bit before to make the videos (nothing wrong with that. It is correct).

[@polythewicked]

To me, a flatbread is something where the bread is cooked first and then topped (maybe cooked again) whereas pizza is topped and then cooked. The sfoglino reminds me a lot of Asian methods of laminating dough with oil or oil and flour as in Chinese pancakes. Really great technique.

[@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!!!

[@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!

[@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 💯

[@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. ❤🤗

[@daniellatheczarina2u915]

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

[@brendabinau1187]

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

[@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. ⭐⭐⭐⭐⭐

[@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

[@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. 😊

[@denisemarinucci8722]

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

[@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.

[@isabelfischer717]

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

[@winkyinc]

Interesting video, but I am confused as to why you did not include focattcia in the conversation along with pizza. On another note, I wanted to share two childhood memories with you. The first is of squash blossom pancakes, a favorite when my grandmother would send me to the fruit stand in the early 60s and buy a bag full. Today, I have to grow my own and when I don’t have enough of them I chop and mix them into the batter to make more of them. The second relates to your olive oil video. On Saturday or Sunday mornings my dad would pull out the cast iron pan and a large can of oil and a loaf of old Italian bread. That meant it was time for “Italian Toast”. Very simple, beat eggs, add a splash of water, soak thick slices of bread and fry in olive oil. When golden brown, move to a paper bag to drain and just add a pinch of salt. Great memories of our Italian roots I try to keep alive some 65 years later. I’d like to send you phots but don’t see a way here to attach them.

[@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

[@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❤

[@kurtvanderweg9147]

Completely off topic, but I thought Eva might like to know. I made Eva's recies for Pollo Alla Cacciatora and Aglio ol0io e Peperoncino for my son and daughter-in-law. After dinner was over, they both did all the cleanup as a way to say thank you for a fine meal.

[@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!

[@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’.

[@ChrisMazzaferro]

I hope Eva always speaks English the way she does now. I love listening to her speak so much. I think it helps people who want to learn Italian, because it helps us with the accent, and grammar rules.

[@tudor3232]

Regarding lard,here in Romania we eat bread,spread lard on it and salt.It's soooo good.In the summer we add tomatos,green onions and a cheese like mascarpone but a little bit harder. People you don't know what you are missing eating lard,it's so good,but of course don't eat it every day,we eat lard like once a month.

[@amagrawal0090]

The second flat bread is what we in India call Laccha Paratha (ringed flat bread). Although it's more flaky. The last one is what my mom calls it thapla, where she shreds vegetables in whole wheat flour with spices and it is cooked on flat pan than oven

[@MagusPerde42]

I think the distinction is that with pizza, you put the sauce and toppings on raw dough and then bake it while with flatbread you put the toppings on to an already baked crust and often not returned to the oven after adding the toppings. There are not usually any raw toppings on a finished pizza while finished flatbread often does.

[@PastaGrammar]

I was thinking the same thing after we shot this! Baking some dough and then adding tomatoes and cheese is VERY different than a pizza

[@jimpurcell]

Perfect recipe for a nice cold Tucson afternoon!

[@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. 💞

[@mschickie007]

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

[@Rabmac1UK]

All I can say is that You, Sir, are a Very Lucky Man What a Joy to even watch your Videos and your Interaction with your Lady

[@jessicak2361]

The Sicilian flatbread is outstanding. I've just made it for the first time. I hate grating squash with a fiery passion and this made it worth it.

[@ananiobrandano]

Sardinian...😉

[@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 🙏 ❤️

[@cyanidejunkie]

Evelina, you look more beautiful every day, and your hair is just gorgeous! ❤️ Harper looks great with longer hair too. Great post as usual. Happy Sunday!

[@moniabolletta8923]

The crescia is also excellent with its "historic" filling: the Marche sausage flavored with garlic, pepper and red wine and herbs (traditionally the wild ones that are gathered in the fields, but chard is also excellent as a substitute) sautéed in a pan with a drizzle of oil and the garlic. This is the best way to savor the peasant spirit of our region

[@danibilbocascante]

To answer the question at the start, yes, pizza can be considered a type of flatbread. The one thing that defines a flatbread is that the dough needs to be rolled thin before cooking, unlike regular bread which is thicker (either a log or a ball). Tortillas and Pita are also flatbreads, it's just marketing that makes us believe "flatbread" is fancy food when it's just a technique that gives us the perfect vehicle for dips/sauces or to stuff/top with ingredients. Excellent recipes, can't wait to try some of them!

[@JZeverybody]

Ciao rigazzi. Love the video as usual 😍. The music in the background while you guys are speaking makes it a little difficult to hear what you are saying at times. The music volumn does reduce when speaking but could be reduced a little more. Love you guys and dont want to miss a word that you say. 🌹🇮🇹

[@DeveusBelkan]

I had a feeling the vegetable one would be amazing. A Thai restaurant that I enjoy makes something "similar." They take slivered vegetables in a dough and fry them and it becomes so delicious. I don't like deep fat frying foods at home so the Coccoi is definitely something I can do when I am craving that taste.

[@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!

[@Itsabeautifulday3201]

I absolutely love cooking with lard! ❤

[@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.

[@ggoannas]

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

[@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

[@arlindodavila]

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

[@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... 😊

[@toscadonna]

The first flatbread recipe reminds me of Southern biscuits in America or tortillas. Same ingredients. The vegetable one from Sardinia reminds me of the pancakes they make in Korea from vegetables and seafood. They are SO good.

[@yeraycatalangaspar195]

In my country we call them either cocas or tortas, cocas are made in the oven, tortas over a skillet or even the fire, the later was common with sheepherders to make gaspatxo.

[@maxpowers9129]

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

[@dwhitman3092]

I never tire of Eva's flour Magic.

[@charlottejameson8924]

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

[@Marge411]

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

[@zedudli]

In Urbino there’s a little place that’s called Il Buco, they make the most amazing crescia in the world. If you’ve been in the city is highly probable you’ve seen it, and maybe even eat there; it’s a small cozy place right in the middle of the city, mainly take out but in the summer they have little tables on the outside. Love that place

[@thuggie1]

we have breakfast bread in Scotland similar you will make to dough then you roll out the dough dough paint melted beef tallow on it then folding it over each folded layer has beef tallow painted on it then let to rest. after that rolled out rounds the size of your hand and baked in hot oven. i would say i do like Coccoi e Corcoriga

[@eeeee6717]

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

[@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!

[@davidbuben3262]

They all look fantastic, especially the last one. Coccoi e corcorina. I'll make 'em all, but that's first on my list. Ciao!

[@danhowie1699]

I like pita pizza! Not much of a baker but Eva turned me around.

[@aleydalauria5094]

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

[@marywolfe3542]

Just discovered your channel this summer! I’m hooked. Love you guys! ❤❤❤

[@chrismazz75]

I just watched a video where Eva said there were 30 something caponata recipes in Italy. Can you make a caponata video? I would love to learn the method to make it, and some different recipes, so I can pick and choose the ingredients I like.

[@MrKevinCarioca]

Guinciale @ Terra Cotta on Cottage Road in South Portland. Picked up fresh egg pasta, Pecorino Romano, and stuffed peppers with ham and cheese. Cabornara time!

[@thecouncilofbrazilianchads5580]

Will you guys ever do a vid about Italian ice?

[@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! 🤙🏻