![]() ![]() ![]() Cut the dough into six pieces and then, one by one, roll them into thin plate-sized discs (around the thickness of a 2p coin).Lightly flour and then wrap in a tea towel, leaving the dough to rest for around an hour. Using your hands, knead the dough for about 5 minutes, until everything comes together to form a smooth dough. Follow by adding the salt, bicarbonate of soda, water and, olive oil if you are using it instead of lard. Starting with the lard (if using), use your fingers to rub it gently into the flour in a large bowl, until the mixture resembles breadcrumbs.Our piadina flatbread recipeĬalories per serving: 413kcal Ingredients Today, as ever, the piadina is imbued with the hints of Emilia-Romagna: its uneven, almost hill-like surface and slightly salted flavour recalls summers spent breathing in the air of Italy’s northern sea breeze. ![]() Perhaps the best loved variety, the Piadina Romagnola, is relatively modern, having been invented as recently as the 20th century. In fact, the piadina varies by household, but most iterations fall into one of two categories: large and thin from Rimini, a bustling seaside town on the Adriatic coast, or smaller and more dense from the inland town of Forlì. While the piadina abounds in Italy, it doesn’t follow a standardised recipe rather, it has changed over the centuries along with each region’s culinary practices. It is the Etruscans who are credited with the first records of making this unleavened dough their early attempts were in fact enough to influence the Ancient Romans to follow suit, and, eventually, to establish the piadina as an indelible part of Italy’s gastronomic heritage.Īccording to tradition, the dough is rolled out until thin and cooked on a terracotta tray, eaten only once it is lightly charred from the embers of the fire. Born out of flour, iron, and fire, piadina bread descends from the north-eastern region of Emilia-Romagna in Italy and now holds PGI (Protected Geographical Indication) status as one of the most notable products of the area. ![]()
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