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Piedmontese pancake

Made in the Vigezzo valley near Lake Maggiore, runditt (also known as stinchet or amiasch) are made with mostly wheat flour, a bit of buckwheat, salt and water; the thick dough is then spread paper thin on an iron plate and fried; to be consumed while hot, spread with butter and optionally rubbed with garlic.


Text © Dana Facaros and Michael Pauls

Images by: bressanini