Table 2 Technical features of unleavened Italian flatbreads prepared according to the old tradition
From: Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives
Bread name | Flour type§ | Additional ingredients (other than flour, water, salt) | Dough consistency | Baking time (with old baking system)∞ | Traditional (old) baking system | Bread shape and size |
|---|---|---|---|---|---|---|
Piadina romagnola* | Corn flour in the past; wheat flour today | In the past strutto,# today also olive oil, or extra virgin olive oil | Dough | 3–5 min depending on thickness | On clay pans named “testo” or “tegghia” or “teglia” made red-hot by being placed in the fireplace | Circular; 4–8 mm thick; diameter 15–25 cm. The Riminese variant is 3 mm thick and has a diameter of 23–30 cm |
Crostolo | Wheat flour | Egg, strutto,# milk, black pepper | Dough | 3–4 min | On a hot metal grill placed over an open fire, which gives the surface of the bread its typical dark striped appearance | Circular; about 5 mm thick; about 25 cm diameter |
Crescia sfogliata | Wheat flour | Egg, strutto,# black pepper | Dough | 4–5 min | In a large (about 50 cm) cast-iron pan named “panaro” placed in the fireplace | Circular; about 1 cm thick; diameter about 50 cm |
Borlengo | Wheat flour or, in periods of famine, corn flour or chestnut flour in the past. Today only wheat flour | Occasionally egg | Thin batter | 1–2 min | In a large (45–50 cm diameter) tinned copper rimless pan with a very long handle named “sole” placed in the fireplace | Circular; 1 mm thick; around 45 cm diameter |
Testarolo pontremolese | Wheat flour | – | Thick batter | 1–2 min | In a hot cast-iron pan with a lid, named “testo,” placed in the fireplace | Circular; 2–3 mm thick, 40–45 cm diameter |
Panigaccio di Podenzana | Wheat flour | – | Thick batter | 1–2 min | Between two small terracotta plates named “testo” (about 15 cm diameter) placed in the fireplace | Circular, 2–3 mm thick; 10–15 cm diameter |
Neccio | Chesntnut flour | – | Thick batter | 2–3 min | Between two medium sized terracotta plates named “testo” (about 25 cm diameter) placed in the fireplace | Circular; about 3–4 mm thick; 25 cm diameter |
Farinata | Chickpea flour | Extra virgin olive oil or olive oil | Thick batter | 5–6 min | In a very large pan (about 1 m diameter) of tin-plated copper placed in a wood-fired oven | Circular; 4–6 mm thick; up to 1 m diameter |
Carchiola | Corn flour | – | Dough | 3–4 min | On a metal grill with a rotating mechanism called “r’ticula” placed in the fireplace | Circular; 4–5 mm thick; 25–30 cm diameter |