Piadina Romagnola
Flat bread of Romagna

submitted by La Sabbiona

Italian Cuisine
Appetizers & Snacks

5 people

Preparation Time: 30 minutes

Ingredients :

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Chef Bio :

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Serena is the owner and chef of the country house La Sabbiona.

She loves very much tipical cusine of Romagna: she prepares all the plates served at the restaurant: hand made pasta, desserts and piadina.

Her other passion is cooking Artusi’s recipes.

For more informations

http://www.pellegrinoartusi.it/en/pellegrino-artusi/;

http://www.casartusi.it/web/casa_artusi/pellegrino_artusi

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Description :

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Piadina 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 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 like Squaquerone, caramelized figs, wild herbs and a generous glass of Sangiovese di Romagna.

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Instructions :

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Mix all ingredients together, then make a ball and leave it for about an hour in the refrigerator.

Then create about five little bals, lay them out with a rolling pin into circles of about 20 cm

Cook on a typical terracotta plate called "Testo" (http://www.youtube.com/watch?v=FyoCmvImrwI), or on a very hot pan.