Join us to discover how to make a Romagnolo classic: La Piadina with Nonno Nanni Squaquerello.
Soft and spreadable, we source Nonno Nanni's traditional Italian fresh cheeses from Treviso. With over 70 years of experience, Nonno Nanni owns the largest coagulation plant in Europe to produce soft cheeses. The company is still managed today by the third generation of the original family Lazzarin, the grandchildren of Giovanni (Nanni) Lazzarin. The cheeses are still made by the recipes and teachings of their grandfather, Nonno Nanni. This soft and delicious cheese pairs perfectly with a fresh piadina.
On the cobblestoned streets of Ravenna or the beachside boardwalk of Rimini, you might notice the locals snacking on a folded flatbread, stuffed with salumi, fresh cheeses, dark leafy greens, and more. Meet the piadina, a round flatbread from Emilia Romagna, and beloved up and down the Adriatic coast. Piadina has been a staple on the Romagnolo table for centuries, cooked on a hot griddle, then folded and filled with the freshest ingredients. All along the Adriatic coast, you might notice brightly coloured and striped chioschi, or kiosks, with lines of hungry customers snaking from the window. These piadinerie or piadina stands, serve beachgoers and gourmands alike, each fiercely loyal to their kiosk of choice.
The tasty flatbread is traditionally made with just a few simple ingredients: flour, lard or oil, a pinch of salt, and possibly a small amount of baking soda. The piadina turns the most humble ingredients into something satisfying and delicious. The wafting scent of piadina cooking on a hot griddle is enough to make anyone fall for it.
As you travel from north to south in the Emilia Romagna region, you’ll find that the thickness of piadina gets progressively thinner the farther south you go. The piadina from Ravenna tends to be tall and fluffy, while that of Rimini is wide and thin. The Rimini style is called sfogliata, or "rolled out," and is made of several overlapping layers of dough. In the end, it all comes down to personal preference– the best piadina thickness is the one you like!
Included in the kit: flour, pork lard, arugula, Ferrarini Prosciutto DOP, Parmigiano Reggiano DOP and Nonno Nanni Squaquerello.
Our Virtual Class includes a kit of ingredients which will be used during the class. Please note that geographical restrictions apply to participate and receive the kit. Once registered, a Scuola team member will contact you to confirm any add-ons (delivery and/or wine or beer) and manage delivery or pick up details.
Kit Contents (serves 2 people; for 3+ people, we recommend ordering two or more kits.)
· Delivery – $15 – TORONTO ONLY
· Pair with a Bionda beer made in our Birroteca by Indie AleHouse or a vino rosato from your favourite Italian region, available at our wine shop!
We will contact you the week of the class to coordinate any selected add ons and provide you with further details regarding the class.
· Kits will be available for pickup from our Guest Relations desk (located at the top of the escalator) the day prior to the class
· One of our team members will reach out to you closer to the event date to assist you with the add-on delivery purchase.
· On the day of the class, you will receive your private Zoom link via email in order to join
· Sign-ups for every class close two days prior to the event.
· Cancellation must be made at least five days prior to the event.
· Please notify us in advance if you have any dietary restrictions. If we are not notified ahead of time of any special needs, we may not be able to accommodate them.
· All guests planning to consume alcohol must be able to produce valid government-issued identification to prove they are 19 or older.
· Class duration is approximate and may vary by 10-15 minutes.
If you have questions, please contact us at email@example.com