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Piadina of Romagna
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The recipe:
easy and brilliant
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Flour, salt, water, pork fat (lard), baking leavening
powder. Once you worked and mixed all ingredients, roll out the dough
and shape it into disks of 1 cm thickness. Then cook them for 5 minutes on
a very red-hot terracotta baking pan.
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Today, the "piadina", the traditional speciality of Romagna, has
crossed the borders of its original land and has by now become well-known and
appreciated all over Italy. This unleavened bread baked on
red-hot pans exists since about 1200 B.C. After being improved by the Etruscans
and handed down to the Romans, this bread became widespread especially among the
peasants who could not afford the leavened bread.
In the land of Romagna, the consumption of this unleavened bread became a
tradition. Indeed, the local and Italian poet Giovanni Pascoli defined it as
"the bread of Romagna's people".
Enriched with the flavour of pork fat, which makes it fragrant and fragile, and
stuffed with other specialities, the "piadina" has been appreciated by
tourists since the '70s and the '80s. Tourists travelling in Romagna could find
this local speciality in the kiosks scattered along the roads of the region and
could taste it in the moment it was baked.
Nowadays, its flavour, its fast preparation and the varied food stuffing
combinations makes this product an ideal marketable fast food and that's not all…
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