PIADINA

The PIADA Romagnola is eaten with your hands !!!
Known and appreciated all over the world, the piada is the symbol of Romagna.

IGP certified, it is the queen of Italian Street Food.



Here it is called piada and in dialect "pida" - the bread of the poor, because its ingredients are poor.



There are several variants: thinner towards Rimini and larger towards the northern part of Romagna.

In Forlì the piada is more leavened, without milk, with more lard and less thick. In Ravenna, thanks to the addition of milk, we find a piada (formerly of honey) that is very soft and thick in the dough.

In Rimini it is thin and very wide with very little yeast. The light version provides oil instead of lard.

Small and medium-thick with a beautiful golden color, we find it in Santarcangelo, the union between the area of ?€??€?Cesena and that of Rimini.

It can be filled with any ingredient:
From the most traditional (such as Carpegna raw ham, vegetables au gratin, local salami, sausage and onions, squacquerone with rocket or sardines from our sea) to the most innovative (salmon and avocado, tuna and eggplant) or my latest "discovery" of the moment: marinated anchovies, rocket, aubergines and grilled courgettes.
Do you want a tip?  We will be able to suggest you the places where they do it best!
 
Do you want to try making it yourself at home?

Below you will find the recipe for the traditional piada

Ingredients for 5 PIADE

500 gr of soft wheat flour 0
100 g lard, preferably Romagna blackberry or extra virgin olive oil (for the light version)
15 gr salt
1 teaspoon of baking soda or raising agent
Approximately 170 ml of warm water

 
RECIPE OF MY GRANDMA

As a child, she cooked it for me on the wood stove, with an unforgettable aroma and taste.
We give you the suggestion for our recipe
 


500 gr of soft wheat flour 0
50 g extra virgin olive oil
10 gr salt
1/2 teaspoon of baking soda
About 125 ml of warm water
125 ml of whole milk

Instructions

Place the flour on the pastry board creating a cavity in the center, add the soft lard, but not hot, and start kneading, then add the baking soda, salt and warm water, just enough until you have a soft dough and elastic.


The dough must be left to rest for at least 1 hour, covered with cling film or a cloth.

Divide into 5 balls, roll them out with a rolling pin, pierce the piada to prevent bubbles from forming and cook on hot text, or on a non-stick pan, 30-40 seconds per side.

As soon as they are cooked, not placing them one on top of the other, place them vertically so that the cooking humidity does not damage them. Fill them to taste and Buon Appetito !!!

 

Once cooled, they can be stored in a closed bag for 2 days in the refrigerator or frozen.

 

CASSONI can be made with the same dough as the piadina, a piada folded in half on itself closed and then cooked, stuffed with rosole or potatoes and sausage or with tomato and mozzarella.



Rimini and surroundings - where to eat good cassoni

 

3 reasons to eat piada and cassoni with your hands:

- for a sensory speech: with the hands they are better
- you can "feel" the consistency
- makes you free from etiquette.
 

THE PIADA IS EAT WITH HANDS!