There are so many clues in this interior as to the nationality and occupation of the owner; it’s an Italian chef’s kitchen. Lucas Migliorelli‘s apartment is in a castle; the kitchen floors are made of marble and there’s a huge chandelier hanging from a high, frescoed ceiling.
We’d highly recommend you to have a look at the rest of the photos from the house tour. His kitchen – especially in the eyes of two ex-chefs – is so perfectly kitted out!
- ILO soft touch magnetic knife rack
- Vintage style pasta collage poster
- Bialetti ‘Moka Express’ espresso maker, green/red
- Vonshef manual pasta maker
- Boleslawiec pottery sugar bowl
- Vintage copper stove top kettle
- Vintage copper strainer/colander
- White marble pestle and mortar
- Red enamel colander
Have a look at some of the other interiors featured in our Get their look series
Prior to making these flatbreads, I’d never heard of piadina. That’s strange really, seeing as flatbreads from other countries are so well known – pitta, tortilla, chapati, roti…
Piadina is from the Emilia-Romagna region of north eastern Italy. It’s an area renowned for its food; the same area that produces Parmigiano Reggiano, Aceto Balsamico Tradizionale and the origin of pastas such as tortellini, lasagne and tagliatelle.
This basic flatbread is traditionally made of plain white flour, lard or olive oil, salt and water and served as a street food. It’s eaten as an accompaniment to cheeses, cold meats and vegetables or with sweet fillings such as jam or chocolate spread.
These are quick, easy and delicious – devour them while they’re still warm with a selection of dips!
Click here or on the image below to pin the recipe for later!
- 175g/6oz plain flour
- 1tsp salt
- 15ml/1tbsp olive oil
- 105ml/7tbsp lukewarm water
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- Sift the flour and salt together into a large bowl; make a well in the centre
- Add the oil and water to the centre of the flour and gradually mix in to form a dough
- Knead on a lightly floured surface for 4-5 minutes until smooth and elastic
- Place in a lightly oiled bowl, cover with oild cling film and leave to rest for 20 minutes
- Heat a griddle over a medium heat
- Divide the dough into four equal pieces and roll each into 18cm/7-inch round
- Cover until ready to cook
- Lightly oil the hot griddle, add one or two piadine and cook for about 2 minutes or until they are starting to brown
- Turn the piadine over and cook for a further 1-1½ minutes
- Serve warm
- If you don't have a griddle, a large heavy frying pan will work just as well
Adapted from Bread
H is for Home Harbinger http://hisforhomeblog.com/