Piattella Hash: What Is It, and How to Make Piattella

Chopped Piattella Hash agaist the black background

Are you familiar with the newest trend that’s taken the cannabis community by storm? Yep, you guessed it, Piattella hash! This flavoursome solventless extract has been causing a stir among hash enthusiasts, with many proclaiming it to be the best hash available.

What is Piattella hash?

Close-up of Piattella Hash on a silver surface

Piattella, also known as Piatella, is a type of hash that is becoming increasingly popular among cannabis enthusiasts. Rather than relying on traditional ageing methods, Piattella uses a unique production process that focuses on preserving the freshness of trichomes.

Piatella or Piattella?

Its name derives from the word piatto, which translates to “flat” in Italian and will become more apparent as we delve deeper into the extraction process. In Italian, Piattella is written with double T’s due to its natural grammatical and phonetic pronunciation. That second T is usually dropped in English and other languages, where it’s often referred to as ‘Piatella hash’.

Piattella hash or Piattella rosin?

Piattella hash should not be called Piattella rosin, despite common misperceptions. Unlike rosin, which is created by applying heat and pressure, Piattella hash is produced differently. It’s produced with the highest quality bubble hash, made from fresh frozen plant material, which is then cold-cured until it becomes butter-like in consistency. This technique intensifies the flavours and creates a distinctive texture that allows enthusiasts to experience high-quality hashish like never before.

Where did Piattella hash come from?

Zio from Uncle’s Farm Cannabis Social Club in Barcelona, Spain, is responsible for developing the techniques to create Piattella. To produce his innovative form of hash, Zio experimented with premium full-melt bubble hash sourced from renowned La Sagrada Farms and Slite 23. 

A panoramic view of Barcelona from the park Guell

Zio knew curing can dramatically influence the final product’s flavour, potency, and consistency. He decided to try out various temperatures and observe the outcomes of each one. Then, using a technique that isn’t new to the hash world, he used a cold-curing technique that enables the hash to cure at temperatures ranging from 4 to 10°C. 

As exposure to heat and oxidation can lead to the degradation of the terpene and cannabinoid content, using a cold cure allows the bubble hash to transform naturally into a smooth and creamy consistency without being exposed to either. Zio discovered that the cold-curing process results in a superior terpene and cannabinoid profile in the final product, consistently enhancing its organoleptic properties compared to its original state. We spoke to Zio, and he explained:

“Piattella is not merely a technique; rather, it involves comprehending the process of oxidation, enhancing its organoleptic properties to the fullest, and preserving it using the cold curing process.”

Once enclosed in an airtight environment and placed in a vacuum-sealed container, the bubble hash will naturally start to sweat, which helps create the desired buttery consistency extractors are searching for. Due to its distinctive texture, Piattella is incredibly easy to manipulate and work with, allowing connoisseurs to enjoy a broader spectrum of terpenes that may have otherwise gone unnoticed.

What makes Piattella hash unique?

Yellow Piattella hash on a black surface against the black background

One of the most important aspects of any cannabis product is the curing process, which makes the finished process unique. While oxidation is inevitable over time, the aim is always to reduce this as much as possible. If left to cure in the open air, the product can oxidate rapidly, which can degrade the terpene and cannabinoid content and subsequently darken the final product’s colour.  

Piattella stands out from other types of hashish due to its unique cold-curing process that reduces the oxidation rate, thus maintaining its light colour. This process has also played a vital role in increasing its popularity as it stabilises Piattella to such an extent that its shelf-life is extended.

Piattella’s unique characteristic lies in its production process that involves controlled oxidation, which results in a mutation from the original bubble hash made with fresh, frozen plant material. Freezing the whole plant immediately after harvesting helps minimise oxidation and preserves a wealth of terpenes and trichomes.

How to make Piattella hash?

A piece of Piattella hash on a metal scoop against the blue background

While there are several ways to do it, here at Sensi Seeds, we have developed our own take on Piattella hash, and perfecting the process requires practice and patience. We encourage you to experiment and have fun along the way! Here’s our method:

  1. To produce Piattella hash, it is crucial to use premium quality, full-melt bubble hash extracted from fresh-frozen plant material. This approach helps to enhance the hash’s sensory properties to the fullest.
  2. Place it in a vacuum-sealing bag and carefully use a machine to remove all the air, compressing the hash together. This ‘flattening’ is where Piattella gets its name from. Alternatively, wrap the bubble hash in cellophane wrap.
  3. Store the hash in an airtight container away from heat and light. This will help the hash to melt naturally without any external disturbance, which can help preserve the colour and texture of the final product.
  4. During the cold-curing process, it is crucial to place the hash in a vacuum-sealed environment for an extended period until the oxidation/mutation is complete and the consistency becomes butter-like. Keeping temperatures between 4 and 10°C without fluctuations is vital to prevent degradation and preserve its texture. Exercising patience during this process is essential to achieve the desired results.

How is Piattella hash consumed?

Like most cannabis concentrates, there are various ways to consume them. You can mix Piattella hash with your joints, or if you want to enjoy the rich terpene profiles, dab rigs and vaporizers such as the Peak Pro by Puffco are perfect for maximising the taste of your concentrate! 

Glass equipment for making Piattella hash that’s warmed up with blue flame

Is Piattella the start of the hash revolution?

In a recent conversation with us, Serge Damirjian, CEO of Fiore and Serge Cannabis, expressed his thoughts on the increasing demand for Piattella hash, poised to impact the cannabis industry significantly.

Piattella hashish is the next emerging trend in the cannabis industry. As a community, we enjoy it, and it has been incredibly impactful on hashish connoisseurs.” 

Piattella has combined modern technology with traditional hash-making to create an aesthetically appealing experience that appeals to many.

One of the reasons people are drawn to Piattella hash is its practicality and extended shelf life, which are both results of the cold-curing process. Its high terpene content significantly contributes to its growing popularity, and its easy-to-handle texture makes it a promising addition to the cannabis industry. It’s exciting to see something new and innovative in the cannabis industry, and Piattella might be the start of a hash revolution.

  • Disclaimer:
    Laws and regulations regarding cannabis use differ from country to country. Sensi Seeds therefore strongly advises you to check your local laws and regulations. Do not act in conflict with the law.

Comments

1 thought on “Piattella Hash: What Is It, and How to Make Piattella”

  1. I’ll be in Barcelona in June 2024. I was wondering how I can find some Piattella hash. I’ll thank you in advance

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Author

  • Author_profile-Sensi-Mark-Smith

    Mark Smith

    Mark Smith is an English cannabis advocate based in The Netherlands. He’s worked across the world in the cannabis industry for over ten years, from Canada, to Spain, and to Californian cannabis farms. He’s followed his passion for cannabis across nearly every continent, and is currently dedicated to spreading the word as Head of Content at Sensi Seeds in Amsterdam.
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