Piadina

Piadina is a thin Italian flatbread, typically prepared in the Romagna region. It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish, although nowadays flat pans or electric griddles are more commonly used. The Piadina has been added to the list of the traditional regional food products of Italy of the Ministry of Agricultural, Food and Forestry Policies.

Etymology

The word 'Piadina' is of Italian origin. It is derived from the word 'Piada' which was used to describe a type of bread that was eaten in ancient times by the people of Romagna. The term 'Piada' was borrowed from the Greek word 'pita' meaning 'bread' or 'cake'.

History

The Piadina is a traditional food product of Romagna. It has been a staple food for the people of this region for centuries. The first written record of the Piadina dates back to the year 1371 in the Descriptio Romandiolae written by Cardinal Anglico.

Preparation

The preparation of Piadina involves the mixing of flour, lard (or olive oil), bicarbonate of soda or yeast, and salt with water to form a dough. The dough is then divided into balls and each ball is rolled out into a thin disc. The disc is then cooked on a hot plate or a terracotta dish until it is golden brown on both sides.

Variations

There are several variations of Piadina. The most common variation is the Piadina Romagnola which is made with white flour, lard, salt and water. Other variations include the Piadina Riminese, which is thinner and usually larger in diameter, and the Piadina Cesenate, which is thicker and smaller in diameter.

Serving

Piadina can be served in a variety of ways. It can be served as a wrap with various fillings such as cured meats, cheeses, and vegetables. It can also be served as a bread substitute in meals.

See also

• Italian cuisine
• Flatbread
• Romagna

Piadina Resources
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