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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…

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PIADINA ROMAGNOLA FLATBREAD RECIPE – https://www.pastagrammar.com/post/piadina-romagnola-authentic-italian-flatbread-recipe

CRESCIA SFOGLIATA FLATBREAD RECIPE – https://www.pastagrammar.com/post/crescia-sfogliata-flaky-italian-flatbread-recipe

COCCOI VEGETABLE FLATBREAD RECIPE – https://www.pastagrammar.com/post/how-to-make-coccoi-e-corcoriga-italian-vegetable-flatbread-recipe

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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

45 Comments

  1. Pasta Grammar

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

  3. Stephen

    Layers of pane carasau (carta musica) layered with sardo cheese in a bowl. Pour hot meat stock over it to soften the bread and melt the cheese, a bit of salt and pepper with some pecorino grated on top

  5. J. B.H

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

  6. McGuirkFamily

    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!

  8. P A

    Of course being from Chicago we have some of the very Best Pizza on the planet and I don’t remember any “Flat bread” My guess is that thing started to get promoted in the late 90s or early 2000s. It’s kind of like how avocado toast got promoted, no is saying that it wasn’t a thing, but we didn’t hear of it On the grand scale until the mid/later 2000s

  9. M

    Oh my goodness, a veggie bread that could be the next step in healthy but tricky fast food. hehehe. I'm so going to try to make it too and see hehehe thanks @pastagrammar

  10. Bridget Marden

    Can you show us how you make Cappelletti? My family makes it every year for our Christmas dinner. Im just curious as to how you would make it. Or Italian wedding soup

  13. Carrey Perea

    when you guys were in new mexico, we call it flour tortillas, exactly the same method, we use for everything!!

  14. Aching Heart

    To be honest the flatbreads showed in the beginning don't look a lot like the Italian piadina, they resemble "pinsa", which is a current phenomenon here in Italy… It could very well be because the American versions of Italian foods rarely resemble the originals 😂 But even the phenomen is similar. A "pinsa" looks a lot like a pizza but is made with rice flour, so it's often considered healthier or lighter, the shape is not round and the toppings can be very creative (or "gourmet"). And yes, they are usually more expensive than a regular pizza.

  18. Pink Socks in Sandals

    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… 😊

  19. Angela Berni

    Help please 🙏. I'm 70 years old so be patient, lol. Harper said that the recipies will be below the video. But I don't see them. Do I need to click on something?

  20. Doctor Roxy

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

  21. Lalairu

    I can't eat gluten because of my irritable bowel syndrome… But I could make the Coccoi with rice or corn flour… I might try it this weekend 🙂 thanks a lot for sharing this guys

  23. Neil Callari

    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.

  25. artistathand

    I have enjoyed watching your videos and learning about Italian food and culture. I noticed you are currently in Tucson AZ, where I am from. I have a food you should try. Sonaran Hotdog. You will find them at food trucks and El Güero Canelo.

  26. MrJustliketht

    Real question to ask is how is it dating a Calabrese. I've been dating one for 5 years. I'm Irish, we collide because of our stern hardheadedness xD

  28. Antidepressant baker

    Mazurca + Piadina = Romagna (Emilia Romagna region)
    Also a tiny pinch of baking soda is sufficient otherwise it turns yellow and acid!

  29. Chris Mazzaferro

    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.

  31. Bob Skiba

    I just made coccoi e corcoriga. Wow! It's easy and boy is it delicious! By the way, the website re-design looks GREAT.

  34. Liliana Seguro

    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!!

  35. Motti Shneor

    Hi, I really like the video, and prepared the "Coccoi e Corcoriga". I really followed closely – hopefully exactly – the recipe and recommendations. To reach the "right" consistency of the "dough" I got to about 2 cups of flour. But last – when I baked it, I faced several problems, and it never came out as I expected. 
    When it started browning and becoming crispy at the top –
    1. It browned only in certain areas while remaining "raw-like" in other areas. Soft and damp – never even forming any crust. Temperature was right, and it was in the middled of the oven, and I rotated it several times – to no avail. Still only some of the center browned and crisped – while the outer rim remained pale and damp.
    2. Large "steam bubbles" formed beneath the Coccoi, and although they released- there was ton of vapour in the oven, which I tried to release every once in a while by opening the oven for a few seconds.
    3. When I was already afraid I'm going to burn the deep browned middle – I took it out. (over 45 minutes)
    It came out tasty – but NOT any flatbread whatsoever. It was not "baked" it was more "cooked" or "steamed".
    It also came a bit too salty – which of course I can fix for the next time.

    Can you spare few more hints about it? what type of flour you use? I used multipurpose. What do you do with the steam? What is the expected consistency of the Coccoi in the first place? Where in the oven it should be put? 

    Any hint will be appreciated. Thanks!

  36. C Franco

    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.

  37. Paul Spring

    18:24 Okay, come on Harper. She's saying "batter." She's using the Latin pronunciation because there's an "a" there, pronounced like "ah," hence "bahter" or "botter". If it hadn't been for the a bunch of French-speaking twits invading Britain in 1066 and shooting the king in the eye with a crossbow (the "bolt from the blue"), we'd be pronouncing it "botter" too. Remember: everything wrong with English is the fault of the French, er, uh, the Normans, the Normans. It would be bad form to ever suggest any French people ever invaded Britain.

  38. Becca _

    Eva!! You have amazing hair. 😍 We need a video of what you do with your hair and what products you use. Please. 😘

  39. Kurt VanderWeg

    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.

  42. Erica Ferguson

    I know this is off topic and I'm sure you guys are sick and tired of seeing recipe requests, but I was in Rome a few years back and had an amazing dish with Basalmic glazed brussel sprouts and what im guessing was salame piccante or some other spicy salami, garlic, raisins or currants and shredded asiago … at the very least, could you tell that dishes name?

  44. Roland Salazar

    Hi guys…I Love your content and chemistry on screen. I loved your story on how you met and the progression of your channel and life journey in general. Best wishes for continued success of your channel. Did ava ever get her green card???? Ciao & Cheers. God bless you both. 🙏🏼🍕🍝😎

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