Piral

Designer
Maker	Piral
Marks	Stamped “Made in Italy” to base
Description	Terracotta bowl with gloss glaze to interior and exterior. Flat unglazed base with looped handle.
Condition	Good used condition for age
Number
Production Date	1970s
Width	150mm
Depth	50mm
Length (with handle)	210mm
Weight	480gm
Volume	620ml
Acquisition	Salvo Stores
Rameking Reference Number	PIR 001-003

These are terracotta cooking dishes, (2 dishes and 1 gravy pot) made in Italy and marketed as "Terre D'Umbria", most likely by the Piral company.  Piral is one of the oldest Italian pottery makers, beginning in 1870 at the small Italian town of Albisola Superiore, a municipality in the Province of Savona.  It is in the region of Liguria, about 35km south-west of Genoa, near the border with France.  The town is divided into two by the Sansobbi river.  Albisola Marina (the other part) is below and in 1963, the council created the Lugomare degli Artisti, a ceramic promenade there.

Terracotta is much less fragile than other pottery, but some precautions need to be taken before use.  Bring the heat up gradually and terracotta will cook slowly and evenly.  Avoid sudden changes in temperature.  These can be put directly onto a flame because Piral fire their terra cotta at 1800°F (1000°C).  This cures the terracotta clay but does not seal it.  They are microwave safe and can also be put in a dishwasher.  Please use only wooden or silicone utensils to avoid damaging the glaze.  Another of their selling points is that they are made from non-toxic raw materials.  Some other terra cotta pots contain toxic materials such as lead and cadmium.

For many years, Piral were at 153 Via Casarini but ceased trading in October 2010.  Since their recent takeover by Albis Ltd, they have now moved to new premises at Vado Liguri.  New equipment has been purchased and it is expected that they will be back in full production within 3 years.   The Provincial government is assisting with retraining.  Piral also make kitchen accessories, art pottery and other restaurant and homewares as well as their extensive range of terra cotta pots.

Before first-time use, soak the terracotta cooking pot in room temperature water for three hours, then dry thoroughly.  If you only use terra cotta occasionally, then you must repeat this process each time you use them.  After use, let the pot cool completely then wash with warm water and soap.  Dry thoroughly before storage. 

Food and liquids should not be stored in these pots as moisture gradually penetrates the clay, destroying the finish and causing beading when reheating. 

One of the local specialties is Ligurian Fish Stew .

This is the Rameking version of the recipe, please give it a try.

1-1/2 lbs. of fish (any fish will do)

1 Tablespoon, salt

2 Tablespoons of butter
1 Carrot, sliced
1 Onion, chopped
4 Garlic cloves, chopped
1 Cup white wine
3 Large Tomatoes, chopped
3 Cups chopped cabbage
2 Cups chicken broth
1/4 Tablespoon  paprika



Rinse and lightly season fish with salt.

Roughly chop the fish into 1-2 inch chunks and set aside.
In a 6 qt stock pot, heat butter over medium heat.
Add carrot, onion, and garlic. Cook for 5-6 min.
Add the wine and cook another 5-6 min.
Add the tomatoes, cabbage, broth, pepper and 1/2 tsp. salt.

Reduce heat and bring to a simmer.
Cover and cook another 8-9 min.
Add chopped fish and  cook another 4-5 min.
Total preparation time: 40 min.
Serves: 4 to 5