Monday, November 21, 2011


The runditt are a typical dish of piedmontese cuisine from Piedmont Vigezzo valley in the province of Verbano Cusio Ossola. They are also called "Stinchet" or "Amiasch" The name "Amiasc" isprobably derived from the Hebrew "unleavened", that means "no yeast, no fermented."
Runditt I are baked on the stone or plate of iron, red-hot coals on the fire and served withbutter. The origin of these thin wafers, typical Piedmontese cuisine, it seems Celtic.
In Vigezzo valley is grown still one of the few remaining quality of buckwheat, even in this valleycan still taste the Runditt as it once was



200 g white flour
75 g buckwheat flour
50 g butter
2 cloves of garlic


Sift the 2 types of flour and pour them on the table.
Combine the salt, then stir in cold water until a smooth paste.

Form a ball of dough, wrap in a cloth and faterla rest for at least 4 hours.

After this time, work the dough again and stendetrla runditt of a very thin sheet, obtainingmany disks approximately 10 cm in diameter.

On Fire Heat a cast iron plate or pan. When boiling water will settle down little by littledisks of dough and cook on both sides of the runditt.

When the pasta is cooked, remove the runditt with a thin spatula, grease them with a littlemelted butter, rub lightly with half a clove of garlic and serve immediately, piping hot.

Find out other typical recipes of Italy Piedmontese cuisine on .

1 comment:

  1. Another recipe that I will be making on the coming holiday Christmas eve. Hmm. Probably I could add some more on the recipe to make it more enjoyable. Thanks for sharing. I had listed already the recipe and the ingredients too.

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