Although the ingredients are few and simple (flour, lard, salt and water), the PIADINA ROMAGNOLA changes in consistency, thickness and size depending on the geographical area of Romagna where we are.
Unlike the others, for example, the one from Ravenna is thicker (from 4 to 8 millimeters) and has a diameter of about 20cm, much larger than those found in the south of Romagna, such as Rimini, where the appearance is almost flaky.
The best way to enjoy a piadina?
Hot, at most three minutes after cooking, possibly at the kiosks along the streets (the so-called "piadinari"), or in one of the many local restaurants and taverns linked to tradition.
With piadina you can eat anything. Depending on the season, the territory or the wealth, herbs from the field, vegetable garden or pine forest were added, boiled or sautéed in a pan with garlic, onion or shallot and with bacon, lard or lard. Then the cheeses, fresh or seasoned, the cold cuts of the "dear" pig, roasts and grilled meats.
Again, we could find her "scarpetta" for greasy and juicy gravies, most often rich in vegetables and poor in meat. Finally, let’s not forget the fish, the blue fish from the Adriatic Sea which, with sardines, sardines, mackerel, zanchetti, soups and broths, made the piadina a festive meal.
