Food-grade aluminum pan with multi-layer non-stick coating.
Grease on first use.
Useful for cooking piadina, crepes or tortillas of various sizes.
Thanks to our "Calendario Goloso" you can prepare a special dish of the Italian tradition every day.
Do you know how to cook your typical Italian piadina flatbread? The answer is the Testo Romagnolo specifically for piadina. This tool is a kind of pan that was realized specifically for cooking piadina that is wide and flat except for a double outer edge.
The Testo Romagnolo for the Romagna piadina flatbread is a simple instrument of the peasant tradition that has poor origins but that perfectly fulfils its function. Thanks to its homogeneous cooking, it gives to the traditional piadina its unique flavour, pleasant, crunchy and soft at the same time.
You have to use it like a normal pan on the stove. The material used to make it, a food-grade aluminium with multi-layer non-stick coating, together with its shape, gives the Romagna piadina its typical fragrance and texture.
Piadina has ancient origins, it seems to have been born already at the Etruscan times, then it would be “perfected” by the Romans. The name "testo" instead comes from "testum", that was the terracotta tiles used by the Roman Empire legionaries to cook thin sheets of flour and water.
It has not always been like this: once it was made of terracotta. This “ancient” tool, however, needed special maintenance and was particularly fragile. Today's Testo Romagnolo is mainly made of metal, with a thickness of 3-4 mm.
For the first use we advise you to grease your Testo Romagnolo. Then heat it for a few minutes, after letting it cool. At the end of the process, you can clean it with liquid dish detergent by rinsing it with hot water.
Cleaning your tool is very simple, it can be cleaned like any pan: use a sponge with a drop of specific detergent for dishes and rinse it with water from the sink, like you do for dishes.
You might also like
Cookie preferences
Grade Comments (0)