We are in Zollino, a small town in the Grecia Salentina meeting Laura who prepares a traditional pitta di patate salentina, a rustic potato pie, similar to the Neapolitan gâteau di patate, but richer and more rustic in flavor. In Salento, this dish is made all year round and is often eaten cold, served as an appetiser or shared at family gatherings. We also meet her son Alessandro and daughter-in-law of Cristina, who are both part of La Notte della Taranta, the foundation created by the municipalities of the Grecia Salentina to protect and promote the tradition of pizzica. You can discover more about this in our newest video for members which will go live tomorrow. You can find Laura’s recipe here: https://www.pastagrannies.com/recipe/lauras-pitta-di-patate-saletina/
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17 Comments
Grazie, Laura!! This dish looks amazing. And as a Nana who desperately misses her very young grandson (spent 3 weeks with him over the holidays – and the minute I got in the taxi for the airport, I missed him. In equal measure with his slightly older big sister – another true beauty!) – I truly enjoyed seeing the snuggles you received from your little one. Another great episode, Pasta Grannies!
Thats perfect for the next time my son and his wife visit as they're Veggies . thanks , love the channel
❤❤❤❤ ciao come state voi tutti bene grazie per il bel video. Mi piace la cucina italiana come stai Vicky how’s the weather in Italy? Greetings from Switzerland, Andrew. 🇬🇧🇨🇭🍝🇮🇹❤️🔥🙏❤️🍝
That looks SO delicious and also easy. Going to give this one a try.
Looks so good. Love that this channel exists. The knowledge gets passed down .
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A poor man’s shepatds pie.
I love these affordable, rustic recipes.
Buonissimo! E grazie a Laura!❤
Nice pie
Like a giant stuffed gnocchi! I could eat the whole thing =8-p
Grazie Laura, love red potatoes, I do not eat much potatoes but only in a roast. Capers favorite put them in everything almost delicious. Thanks Vicky always delicious recipes and regions of Italia. 🙏💖🥰😋🇮🇹🇮🇹🇮🇹🇮🇹
Our potato pie has a very northern slant. The filling is riced boiled potatoes, leeks and garlic sauteed in butter and olive oil, with salt, pepper and grated nutmeg, and all mixed together with two beaten eggs, warm milk, and lots of grated parmigiano. There are two layers of crust, although sometimes my mother made only the bottom crust and made a lattic of strips of dough for the top. It was, and is, one my favorite meals.
Simple, economical and delicious looking.
That looks amazing. That must be good with fish.
I'm starting my culinary classes today! I wold like to say thank you to Pasta Grannies team and the nonnas and nonnos who have inspired me to take on this route!
Grazie mille!
Looks delicious!