Not Friday the 13th, sooo...What'd you have tonight - Friday November 14, 2025?

[Meryl]

Piadina and tortilla are what we call "culinary cousins", @caseydog and @Linda0818 . Apart from not using cornflour for piadina, they're more or less the same, I suppose, and for the fillings, you can put anything you like in them.

Just out of interest, piadina originates from a Northern Region (Emilia Romagna), always made with wheat flour and lard, but today we often use EVOO instead, to avoid animal fats which is becoming an obsession due to our "healthy eating" trend going strong!
I confess I've been "contaminated". I spend more time in the health food section (which is getting bigger and bigger) at the supermarket, than ever before!
I won't be dragged in completely though, I know my limits.

 

[Meryl]

I had to look up both the piadina and borlotti beans, because I had no idea what either one of them were. Canned tuna salad is pretty much self-explanatory. But I must say that the whole thing is an interesting combination.



No, I do not. And I should have done like I usually do and pick them off before cooking the pizza because pepperoni 'juices' cooked into the pizza and ruined it for me. Even after picking the pepperoni off, the flavor of it was still there. I only ate 2 pieces and I don't know that I'm going to want anymore of it. Which sucks. I hate wasting food. But if I don't like it, I'm not going to enjoy it. So now I'm mad at myself.

I remember that when I first heard about "pepperoni pizzas", I thought they were pizzas with sliced peppers, because "peperoni' with one 'p' is the Italian word.

Everyone knows here by now, that with the term Pepperoni pizza, Americans do not mean pizza with peppers, but with hot salame.
A word of warning though, just in case you happen to be here on holiday in a remote village, to be on the safe side, if you want the equivalent of a Pepperoni pizza, ask for Pizza alla Diavola.

 

[caseydog]

Piadina and tortilla are what we call "culinary cousins", @caseydog and @Linda0818 . Apart from not using cornflour for piadina, they're more or less the same, I suppose, and for the fillings, you can put anything you like in them.

Just out of interest, piadina originates from a Northern Region (Emilia Romagna), always made with wheat flour and lard, but today we often use EVOO instead, to avoid animal fats which is becoming an obsession due to our "healthy eating" trend going strong!
I confess I've been "contaminated". I spend more time in the health food section (which is getting bigger and bigger) at the supermarket, than ever before!
I won't be dragged in completely though, I know my limits.

Mexican tortillas come in both corn and (wheat) flour versions. Flour tortillas were traditionally made with lard, like piadina, but not so much anymore, for the same "health" reasons. They are very close cousins.

CD