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Nan lavash, piada, tortilla . More than bread !!!!!

NAN Lavash

The "nan" ( نان ) , in Persian (nan or thin lavash لواش ), is round or oval.

is the oldest known bread in the Middle East and Central Asia.

The traditional ingredients are just flour, water and salt.

It kneads and stretches. The cooking is traditionally nan pulling the freshly made, the walls an oven (Tanura تنور ) previously heated.

E 'possible long term storage after cooking.

will accompany the lavash with:

vegetarian (kuku bademjan).

eggplant frittata. Ingredients: eggplant, onion, potato, garlic, eggs, bread crumbs, turmeric, salt.

Method: Grate eggplants, potatoes, garlic and onion, put it all together, add eggs, salt, turmeric and cook the omelette.

meat menu

Minced meat with onion, potato and tomato sauce, turmeric, salt.

Procedure: Slice the onion, fry it, add and brown the meat, add the potatoes cut into small pieces and end a bit 'of tomato sauce, cook it all together with spices.

The lavash so stuffed is accompanied with a salad of pickled cucumbers and feta cheese greek (Persian ).

PIADA

piada The etymology is uncertain and is probably connected to the greek " plaukous " focaccia " is derived from the then Byzantine rule in Romagna.

But the "piada" became a symbol of Romagna, a synonym of home, homeland, thanks to Giovanni Pascoli in 1900.

" Piada, feet, pida, foot, is called by the Romagna plain wheat or corn or mixed, which is the food of poor people, and tempers without yeast and baked in a pan clay, which is called text, above the hearth, called Arola ...".

Then, with the tourism piada, along with other local specialties, began to win over the tourists in the '40s and '50s, when they began to appear along the roads leading into the sea, the first kiosks selling the tortillas prepared at the moment and enjoy with roast pork, sausages cooked on the fire, sprouts, tomatoes and eggplant gratin and this tradition has continued until today.

The original (poor)'s piada provided only water, flour and salt. Today there are those who add the lard, some milk, oil, a pinch of baking soda and so on. Is mixed, there lies a disc of the preferred size and cooked on the text (metal or earthenware) on fire.

to the piada Together we eat everything clearly. All you prefer, since it is a bread.

I relish this evening are:

Stracchino (squaqquerone where possible) to be used along with mushrooms Fiam-made and cooked in a pan with garlic and olive oil. Chilli optional.
Cabbage, cooked in a pan with oil and garlic, along with sausages.
Ham, straclassico.

TORTILLA

The origin of the tortilla can be traced back even to 1500 BC in the area of \u200b\u200bOaxaca and it is clear that Tortilla is the name given by the conquistadors, while the original name varied depending on the language spoken by the natives.

With the word "cake" refers to just the act of spreading the tortilla from a mass produced with corn on trial for nixtamalización (cooked in water and calcium hydroxide).

The subsequent cooking takes place on a plank placed on gas fire in modern houses, or wood fire or charcoal for cooking more traditional.

Tonight will be the tortilla eaten with:

Arroz a la Mexicana - rice with vegetables (carrots, peas, potatoes) and tomato sauce.
Tinga de carne - beef fillet, tomato sauce, onions and chipotle chile.

information on breads are by http://www.di-vin-arte.com/

Want to know where to eat and how to do them?

The February 26 , Saturday, at 20.00 divinarte (Mentone, Rome) will be the event ( free ) "other than bread!" You try alternatives to the bread as we know it. So there will be a piada, (and I think that Marco Liberati 50% from Romagna) and the tortilla, and we think Angelica 100% mexicana, the لواش , (pronounced lavash ), and there Azin think 100% Persian and Zahra.

Along with the three alternatives to bread, there will be two to three per country relish the possibility of contaminating a type of bread with relish of the other.

sangiovese Mark will bring a Christian, will arrive Persian tea, etc..

Before Spizzico a brief introduction to explain the origins of the three loaves, etc., works by Italian artists on the walls, Persian and (hopefully) mexicana, possibly related to the topic.