Old is the presence of “Piadina” on the tables of Romagna, up to ’60s years, when it risked being forgotten together with the agricultural culture.
But fortunately it was not like this, on the contrary it has increased exponentially its reputation, changing a little its caracteristics of consumption. From an alternative to bread of the ancient peasant it is now a versatile food of Romagna.
Today Piadina (or PIADA) is difficult to catalogue: variant of bread, as ever, it can be also a snack alone, or padded; it can become cress, stuffed with vegetables, cheeses, meats and much more … It may still be a sweet, or to be transformed for being eaten even by the more convinced vegetarian by replacing the traditional lard with olive oil or soy milk.

Piadina Romagnola

Ingredients:

1kg of flour not too sifted
4 gr of sodium bicarbonate
300 gr of lard (alternatively you can use 1/2 glass of extra virgin olive oil).
Salt

Preparation

Mix all ingredients together.

Add a little of water to form a dough rather hard. Or, instead of water you put milk or even dry white wine. Stretch the dough with a rolling pin forming a nice round of dough, more or less subtle as you prefer. Sprinkle from time to time the rolling pin with flour, or the dough could attack to the rolling pin and make a hole in the thin disc. Put the dough to cook on the text of clay on a high heat because piadina must be cooked quickly.

While it is being cooked it forms on surface some bubbles, which must be crushed with the tips of a fork, whose fingerprints remain even after cooking. Use a long-bladed knife to turn inside out the disc of dough.

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