Piadina Romagnola, a popular Italian flatbread, is a simple yet delicious dish that originates from the Romagna region of Italy. It is a popular street food that goes perfectly with various fillings - from fresh cheese to vegetables and prosciutto. Piadina is perfect for a quick lunch or dinner, and its preparation is so simple that even a beginner in the kitchen can handle it. Learn how to prepare this authentic Italian delicacy and surprise your loved ones with the taste of Italy.
Piadina Romagnola, a traditional Italian flat cake, is a real culinary gem of the region Romagna in central Italy, which boasts Protected Geographical Indication (PGI) status. This humble but delicious dish has a rich history dating back to the 14th century. It is interesting that the first mention piadina already recorded in a document from 1371.
In the 16th century, the local doctor Costanzo Felici described piadino as a “horrible food”, even though it was popular among the people. Despite this, the piadina continued its journey through history and paved its way to popularity in the 20th century, thanks mainly to the poet Giovanni Pascoli. His poem "La Piada" from 1909 gave piadina a new meaning, he described it as "the bread of work". Since then, tourism has helped piadina rise to culinary fame.
Piadina Romagnola
Ingredients
- 400 g of white flour
- 80 ml of olive oil or 100 g of lard
- 200 ml of lukewarm water
- 1 teaspoon of salt
- 1/2 teaspoon of baking powder
Directions
- V veliki skledi zmešajte moko, sol in pecilni prašek.
- Dodajte oljčno olje ali svinjsko mast in mlačno vodo. Z rokami zgnetite testo, dokler ne postane gladko.
- Testo pokrijte s krpo in pustite počivati 30 minut.
- Na pomokani površini testo razdelite na 4 enake dele in vsakega razvaljajte v krog premera približno 30 cm.
- V ponvi na srednji temperaturi pečite vsako piadino približno 2-3 minute na vsaki strani, dokler se ne pojavijo zlato rjave lise.
- Postrezite toplo, z izbranim nadevom – od svežega sira, zelenjave do tanko narezanega pršuta.
Traditionally, piadina dough is rolled out and baked on a terracotta tray, then eaten immediately after baking. This method is still used at Casa Artusi, an establishment dedicated to Pellegrino Artusi, a gastronome from the late 19th and early 20th centuries who is considered the godfather of Italian cuisine.
Today's piadina, known as Piadina Romagnola, originates from the 20th century. Although there are many types of unleavened bread in Italy, it is piadina that has become a symbol of the region. Modern piadina recipes vary from household to household, but mostly fall into one of two categories: large and thin piadina from the city of Rimini, a seaside town on the Adriatic, and a smaller and thicker one from the town of Forlì, which lies slightly further inland. Of course, there are many other variations that reflect the rich diversity of this popular Italian dish.
Once you try homemade Piadina Romagnolo, you will find it hard to forget this simple but extremely tasty dish. And don't forget: at Piadina, it's all about the filling, so be creative!
