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 Romagna's
famous flatbread has been emblematic of the region since the Middle
Ages.
Also called piada or pié, the name piadina derives from
the word piadena, a wide
bowl or flat, low vase.
Piadine are in fact round and flat.
The doughówhich traditionally does not include yeast, although
recent versions call for itóis made by kneading flour,
lard, salt, and water together.
 Once
the dough is smooth and firm, it is left to rest for thirty minutes,
at whichpoint it is ready to be cut and rolled out thin, then
cooked over a hot surface.
Piadine are always served when soft and pliable, never dried out,
and they commonly accompany prosciutto, cheese, or other antipasti.
Piadina romagnola, orpiada romagnola, pie
romagnola, pjida romagnola, pièda romagnola, pji romagnola,
pida romagnola, in Romagna means a flat mixture of wheat flour,
water and salt and, in some places, other ingredients, too.
The classical piadina romagnola is rolled out thinly with a rolling
pin, placed on a low-rimmed terracotta plate (whose shape is rather
primitive) and cooked on burning embers. You get a large circular
disk, speckled brown by
the heat, which is crumbly, tender with a very delicate flavour,
and is best eaten with good local cured meat, fresh soft cheese,
wild herbs and a generous glass of Sangiovese di Romagna.
Piadina traditionally made at home in the countryside
has the following ingredients: flour, lard, sodium bicarbonate
and sugar. The simplest is made, instead, without lard and with
water instead of milk
Piadina experts know that it is virtually impossible and perhaps
even wrong to establish the definitive recipe. There are too many
local variations which vary from family to family to establish
the exact formula.
The same thing applies for more elaborate dishes: everyone claims
their recipe to be the real one.
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