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The traditional piadina from Romagna is a recipe closely linked to the territory.
It is a flattened and disc-shaped bread without yeast, which after baking is filled in many different ways.
Homemade piadina is very simple to prepare and I assure you that following my advice it will be the same as the original one that can be enjoyed in Emilia Romagna.
I also like to combine it always in a different way, from the great classic squacquerone-proscitto, with spinach or with other vegetables or cheeses and cured meats.
With a single dough you can bring several to the table in order to make everyone happy.
The recipe for the traditional piadina calls for the use of lard, but if you don't like it, if you're vegetarian or if you prefer it lighter, I'll give you the directions below for making piadina all'olio.
Just the presence of lard makes us understand that the piadina from Romagna was born as a poor dish.
Bring the Romagna piadine to the table perhaps during a fanciful dinner or when you want to surprise friends during an aperitif.
I'm sure they will appreciate it very much and then believe me they are very simple to make!
With just a few ingredients and in a short time, you'll make it just like what you eat there!
► Ingredients to prepare the traditional Romagna piadina:
Flour 00 500 g
Water 210 g
Bicarbonate 2 pinches
Lard 100 g
Salt 8 g
For the oil version
Flour 00 500 g
Water 210 g
Bicarbonate 2 pinches
EVO oil 100 g
Salt 8 g
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