Piadina Romagnola is one of the best known Italian street food, a flatbread that is used to fill with cold cuts, cheeses and vegetables.
In this period in which summer is approaching … and if pandemic allows us to go out, I’m getting a craving for street food!
Today I want to take you to Romagna to discover the recipe of Piadina Romagnola.
Piadina Romagnola has been for centuries one of the pillars of the Romagna culture and the same as the Romagna region.
If you’ve ever come to spend your holidays in Italy, you’ve almost certainly tasted Piadina at least once. And if you happened to stay in Rimini or Riccione areas, you will certainly have been warned that “The Real Piadina is only the one from Romagna, otherwise, it is not even worth the effort to call it Piadina“!
If you haven’t tried or heard anything around it, what are you waiting for? This delicacy is absolutely an Italian must try!!
For those few who still don’t know Piadina, here is a brief introduction.
Piadina Romagnola is a flattened and circular sheet based on flour, generally thin, and is eaten in slices as if it were bread or whole stuffed as desired.
The piadina should be cooked on typical terracotta trays, but if you don’t have one, don’t worry, you can use in Iron Pan.
About the fillings, the ones I love most are the Piadina with Parma Ham and Burrata Cheese, or the irresistible one with Pistachio Mortadella and stringy Provolone Cheese. Anyway, if you are in the U.S., Di Bruno Bros. has a wide selection of top-quality Italian cured meats and cheeses.
The Piadina from Romagna has very ancient origins, it comes from a poor and simple peasant tradition, but over the years it has been able to conquer the tables of all gourmets and has achieved worldwide fame. During the Middle Ages it was used as bread, baked on red-hot plates.
The original Romagnola recipe calls for the use of lard. However, if you prefer a lighter preparation, or to avoid using animal fats, my advice is to replace the lard with oil ….. extra virgin olive oil, of course!
One more thing: once ready and filled with what you like, Piadina should be savored hot, to make the crunchiness and taste the best!
- 500 gr. flour 0
- 30 gr lard fat (you can replace it with 50 ml. oil)
- 15 gr dry yeast for salted bread
- 1 tsp salt
- 180 ml. hot water
Pour the flour on a clean surface. Add salt and lard and work with your fingertips to absorb.
Slowly pour hot water and mix until smooth and homogeneous, but consistent dough is obtained.
Work the dough for 10 minutes, then cover it with a cloth in a tepid place (we use the oven with the light on).
Let it rest for at least 30 minutes.
Take the dough and divide it into 8 balls.
Flour the work surface and roll out with a “mattarello” making rounds of approx. 4 mm thickness.
To cook use, if you have one, a terracotta tray, if you don’t, an iron pan.
Heat the pan on the heat and cook the dough discs one by one for about 2 minutes per side.
Stuff it to taste and serve hot!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 415mgCarbohydrates: 67gFiber: 3gSugar: 1gProtein: 10g
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