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Home Flavours Traditional Recipes Bread and "Focacce" Piada romagnola

Piada romagnola

Piadinaromagnola2.jpgThe piadina (or piada) is a very old bread that has always been present on tables in Romagna. Around since the Roman era, initially the piadina was eaten by farming families instead of bread. Today it holds its own among the traditional Romagna food products. It can be eaten hot or cold and is very good both alone or filled with salami, cheeses, sausage, vegetables or herbs, but always accompanied by a good Sangiovese wine. As a testimony to the vitality and typical nature of the piada is the fact that there are many recipes and ways to prepare them that vary from town to town. The recipe presented here has the ingredients recommended by Casa Artusi and the Association of the "Mariette".

Difficulty: Medium

Ingredients: 500 g of flour type 0, 70 g of high quality lard, such as Mora di Romagna, 2 pinches of baking soda (3 g about) or 100 g of powdered yeast for salted cakes, 8 g of salt such as Sweet Salt of Cervia, water as needed. Makes 5 piadinas.

Preparation: Pour the flour on to a pastry board, and put pieces of lard in the center, as well as the baking soda or yeast and the salt. Kneed everything together with warm  water until the dough is evenly mixed and elastic. Divide the dough into 150 gram balls and roll them out with a rolling pin to form nice large circles. The thickness is up to you: usually it is about 6-8mm near Forlì and Ravenna while near Rimini it is very thin (2-3mm).
It is highly recommended that the piadina be cooked quickly on a very hot griddle, or similar surface, spinning them clockwise with a fork in order to not burn them, and this way also the little bubbles that form can be burst. They should be turned over when they are golden brown.

Notes: The piada can be made, besides with water, also with milk. The lard can be substituted with extra virgin olive oil.

Suggested red wine Sangiovese di Romagna DOC

Last modified Dec 27, 2013

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