Ingredients (for 10 people):

500g of 00 type flour,
30g lard,
1 yeast envelope,
enough lukewarm water,
one pinch of salt.

Preparation (easy):
Pour the flour on the kneading board, add the salt, the lard and the yeast powder. Mix well all the ingredients adding enough lukewarm water until the dough is homogeneous and elastic. Then cover the dough with a dish-cloth and allow it to leaven for about 30 minutes in a slightly warm place. Knead again the dough and roll it thin (about 2mm) on the kneading board with the rolling pin.

Cut it into disks as large as dessert plates with the pasta cutter (the above-mentioned ingredients should yield ten piadine). Arrange the disks one after the other on a pre-warmed plate or on the traditional “testo” and cook until the lower side is golden brown. Then turn it over with a spatula and allow the other side to brown. Piadine are best served hot and accompanied by cold cuts such as mortadella, pickled shallot or squacquerone cheese.

Recommended matches: Eat piadina plain for a snack, with different fillings for an appetizing starter or as a substitute for bread.

Matching wine: Albana di Romagna.

Utensils:

Dish-cloth, rolling pin, pasta cutter, terracotta or cast iron hot plate or iron frying pan, steel spatula.