Grido – A Traditional Recipe

I must have been seven or eight years old when first tried Grido and I can still remember the moment. Continue reading

Growing up, I spent many weekends with my two best childhood friends, in their parent’s house up the mountain, above my village. During one of those getaways there, Flavia their mother, called us back to the house and when I entered I saw everyone standing by the fire, when I approached it, I saw a bowl with some kind of batter inside it and I asked:

“What is it?”

“It’s a Grido.” Flavia replied while handing me one of these things that to me looked like a crêpe/tortilla hybrid.

It only took one bite to become a fan of this treat. A couple of years ago, I fell across this recipe, which my father had written down on one of our old cookbooks. I was excited because I would have always loved to know what went into the batter.

This recipe is something almost exclusive from my valley, the Valle Maggia. If I ask people from the nearby town of Locarno, most don’t know what a Grido is, besides thinking that it’s a way to shout (un grido in Italian mean a shout).

Ideally one should cook the Grido on the fire (like in my childhood), if you have all the appropriate material, I would strongly recommend giving this cooking method a try (maybe on a cold night or around a campfire). Traditionally Grido is served with salted butter melted on top, but this recipe can be treated as if it was a normal crêpe or tortilla: have fun filling it with whatever you like. I like my Grido the traditional way but with a little jam it’s great too.






Recipe for 4 large pieces

Prep time: 5 min

Cook time: 20 min



180 g flour

60 g fine grain polenta

3 dl water (add more water if you wish to make thinner Grido, I like them a little thick)

½ tsp. salt

Cooking oil to brush the pan (rapeseed oil, sunflower oil…)

To garnish: Salted butter (alternatively use normal butter and add salt)





In a bowl combine the flour, the polenta and the salt.

Start adding the water bit by bit while constantly whisking.

Heat a pan on a medium/high heat and brush it with oil.

Add ¼ of the batter and spread it out on the surface of the pan. Cook for 2-3 minutes on each side or until the surfaces start to brown.

If you are serving the grido the traditional way, add and spread the salted butter on one side while it’s still in the pan, fold or roll the the grido and serve. Repeat with the other portions.


Chicken Tortilla

Chicken tortillaFinally today the sun came out and it really felt like spring. I wanted color and freshness so, as my time was limited, today I made some chicken tortilla. I always loved dishes which are like a blank canvas and you can make an infinity of combinations. In the supermarkets today you can find such a wide choice of options to make all the things like tortilla or pizza or crepes or rice… All those great veggies and other ingredients have their origin and it is only gradually that they have become part of the worldwide culinary culture. As it is one of the ingredients of my recipe, I find that the red bell pepper is a good example. The red bell pepper which has been brought back from the Americas by Columbus has known a success from the moment of its arrival and it is an ingredient which has become part of regional recipes (like the Spanish Romesco sauce: roasted red bell peppers, almonds olive oil and vinegar).
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Chicken tortilla

For 2 people

Prep time: 10-15 mins

Cook Time: 5 mins



¼ red bell pepper

½ small cucumber

1 spring onion

1-2 branches coriander chopped

½ lime

1 avocado

200g thinly sliced chicken

4 mini tortillas or 2 large ones

½ tsp garlic powder

½ tsp onion powder

½ tsp sweet paprika

1tbsp olive oil

Salt, pepper


Chop the red bell pepper, the cucumber and the spring onion. Transfer to a bowl and mix.
Add 1 tsp of the lime and the chopped coriander.

Take the meat of the avocado out and mash it roughly with a fork.

Rub the garlic and onion powder, the paprika, salt and pepper in the sliced chicken. Heat the oil in a pan and wait until it is hot. Add the chicken evenly and leave it to sear, it will probably take less than 2-3 min per side depending on the size of the slices. Turn the pieces of meat let it cook for another couple of min until brown on the other side. Add the rest of the lime and toss. Remove from heat.

Take the tortillas and on each spoon the avocado, add some of the chicken and over it sprinkle the red bell pepper, cucumber and spring onion preparation. Serve.