Provincia di Bologna

Piadina Romagnola

 
 
 
 
 
 
 
 
 
 
Piadina Romagnola
Piadina Romagnola

Piadina romagnola (“pié” in local dialect) is an unleavened type of bread boasting very ancient origins. It was cooked on “testo”, a stone located on embers which has now been replaced by a regular iron frying pan. Piadina romagnola is the symbol of regional gastronomy and is should be eaten like a sandwich filled with local cold cuts or with soft cheeses such as squacquerone.

In 2003, some association have been created to promote and preserve this product, requiring the Protected Geographical Indication.

 

Legal reference:
Traditional products were established by Decree-law 173/98.

Preparation techniques:
According to the traditional recipe, piadina is made from flour, lard, extra virgin olive oil, salt and water (although milk is sometimes added to water). The dough is thinned out with a rolling pin and by hand, then it is cooked on a hot terracotta plate (“testo”). Ingredients for 10/12 piadine include: 1 kg of O-type flour, 200 gr of lard, 25 gr of white salt and 1 pinch of bicarbonate. Knead quickly all the ingredients together with lukewarm water, cover the dough with a dish-cloth and leave it to rest for two hours at least. Make 10 or 12 pieces from the dough, mould them into small balls and roll them out thin with a wooden rolling pin. Cook piadine on a terracotta testo or on a hot iron frying pan until bubbles begin to form on the surface. Turn them with a spatula-shaped spoon and finish to cook them .

Production area :
The production and processing area includes the territories of the provinces of Ravenna, Forlì, Rimini and Bologna.

Historical and Geographical Information:
Piadina romagnola is well-known throughout the world and Italian poet Giovanni Pascoli defined it “pane rude di Roma” (coarse bread of Rome).

 

Related Events:
Sagra dalla Pié fritta (Festival of Fried Piadina) – Fontanelice, on Easter Monday.

Come arrivare nella località
Last update: 18-10-2013

Edited by Area Imolese