Symbol of the taste and cheerfulness of the Romagna land, it is a delicious and sophisticated meal to be customized with tasty creativity
PIADINA ROMAGNOLA: PLACE OF ORIGIN AND PROCESSING
When one talks of Romagna and its regional cuisine, the first specialty that comes to mind is the flatbread called Piadina. A pastry prepared with flour, clarified pork fat or olive oil, baking soda or yeast, salt and water, it is traditionally cooked on a terracotta dish, which nowadays is more commonly replaced by electric griddles or refractory stones called ātestiā.
Piadina Romagnola contains all the cheerfulness and authenticity of its area of origin, and it is a gastronomic, as well as cultural, symbol of the region. It means enjoying the goodness of simple things, the pleasure of sharing and the fun of inventing new creative fillings to enclose between two wings of dough, a perfect balance of softness and crispness. Produced mainly in the provinces of ForlƬ, Cesena, Rimini, Imola, Ravenna and Riccione, it is a traditional dish and the ultimate street food.
ORGANOLEPTIC CHARACTERISTICS
Although Piadina Romagnola is extremely tasty, it is not suitable for daily consumption because of the high content of complex carbohydrates, clarified pork and olive oil, but should be part of a varied diet. If the filling is taken into account, the carbohydrate and fat content increases, as do the calories.
However, it should be pointed out that this can be a one-course meal, with carbohydrates, proteins and vitamins providing together a delicious experience.
USE IN THE KITCHEN
In the kitchen, Piadina Romagna is a great ally for preparing a quick and tasty meal, perhaps to be shared with friends. As tradition demands, it is filled with deli meats, squacquerone cheese, watercress, and different vegetables. There is also a sweet version, filled with chocolate cream, or served with hazelnuts, light toasted and ready to be savoured.
