Paennes

Paennes refers to a specific type of flatbread originating from the Veneto region of Italy, particularly associated with the province of Vicenza. It is a simple, unleavened dough typically made from wheat flour, water, and a small amount of fat, often lard or olive oil. The dough is then rolled out very thinly and cooked, traditionally on a hot stone or a cast-iron griddle.

The characteristic feature of paennes is their crispness when cooked. They are often described as being similar to a very thin, rustic cracker or a large, unsweetened wafer. Historically, paennes were a staple food, providing a practical way to consume grains and serve as a base for other foods. Their neutral flavor makes them versatile; they can be eaten plain, used to scoop up sauces or stews, or served alongside cheese and cured meats.

While not as widely known internationally as other Italian breads, paennes hold a place in local culinary traditions. Recipes and preparation methods can vary slightly from town to town within Veneto. They are best enjoyed fresh, often still warm from the cooking surface, to fully appreciate their delicate texture. The simplicity of their ingredients and preparation reflects a history of resourceful cooking in rural Italian communities.