The piadina is one of Romagna’s oldest recipes.
Whereas once they were cooked over hot coals, today there are specially designed electric griddles for the job.
Preparation andingredients:
The true piadana is made from combining 500 g flour with 50 g lard, a pinch of salt, 1 tbsp baking powder and sufficient water to bind the dough into a compact stiff ball.
Roll out the dough 1/2cm thick and cut out circles of about 15cm diameter.
Prick all over as they cook on the griddle.
The resulting flat bread can be slit and served with a variety of fillings.
We suggest vegetables or the classic filling of raw ham (prosciutto) with stracchino (creamy cheese), lighter than the usual mozzarella.
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