Piadina can be considered a kind of lightly risen bread that is folded in the shape of a crescent or triangle to enclose some type of filling, which can be as simple as cheese with arugula. It is very typical of the Italian region of Emilia-Romagna, where it is considered to originate (in fact, they do not simply say Piadina there, but they add the tagline Romagnola).
Emilia-Romagna (formed as you have imagined by the regions of Emilia and Romagna) limits to the north with Lombardy and Veneto. The most important city is Bologna but inside there are some gastronomic myths such as Modena and Parma, among others, the origin of Ditto Vinegar, or Prosciutto or Parmesan cheese.
La Piadina is considered fast food, so in the area it is possible to buy it at street stalls, as it happens with the Pizza al Taglio, the Fiore di Zucca and other Italian specialties.
By the way, in case you have ever wondered what they eat in the Republic of San Marino when they wake up in the morning, it is likely that many of the inhabitants have breakfast or eat some Piadina as a quick snack throughout the day.
INGREDIENTS :
for the piadina
- 500 grams (1.1 lbs) of flour
- 1 cup (200 ml) of water
- 50 grams (1.8 oz) of lard
- 1 teaspoon salt
- Half a teaspoon of baking soda
For the filling (for each Piadina made)
- 1 or 2 slices of Prosciutto
- 1 or 2 slices of cheese*
- 1 ripe red tomato
- arugula leaves
* The cheese traditionally used in the Piadina is Squackquerone, which is made with cow's milk and is quite brittle due to its high water content. In fact, the only use given to the Squackquerone is precisely as a filling for the Piadina. In other places, if Squackquerone is not available, we can use some kind of white cheese.
In a large bowl we pour the sifted flour and add the dry components, with the butter to the point of ointment. We mix well.
We add the water little by little, mixing and kneading at the same time until we obtain a homogeneous ball.
We divide the obtained dough into four and flatten them with a rolling pin until we obtain circles about 6 mm (0.25 inches) thick (the Piadina dough is quite thick).
In a large skillet over medium heat, take these slices and let them cook until they are toasted, turning them with a plate or a wide spatula. If large bubbles form, it is convenient to prick them with a fork.
They are placed on a plate and filled with Prosciutto, cheese, two or three slices of tomato and arugula. If you want it even simpler, just fill them with cheese and arugula. They are then folded in half to give them a crescent shape. The filling can be made while it is still hot and eaten that way or at room temperature.
One of those "sandwiches" that whet your appetite as soon as you see them.