Piadina or piada, pieda, pida or piè, depending upon the regional dialect, is an Italian flatbread made from wheat flour that is a normal food of the Romagna location (my home area!) and the upper part of the Marche area, in specific in the Italian provinces of Ravenna, Forlì-Cesena, Rimini, Pesaro and Urbino, consisting of San Marino, which is a little nation different from Italy however within its borders.
A piadina appears like a big flour tortilla. It is a thin, flattened, circular flatbread that is consumed in pieces or packed with terrific regional specials such as cold-cut meats, cheeses, veggies, or for a sweet reward with jam, honey or spreadable chocolate like Nutella.
The piadina is made and after that packed right now and served hot. If you are beginning with a shop purchased pre-made piadina, it is typically filled and after that heated up by barbecuing it in a cast iron frying pan or pushing it like in a panini press.
Not exactly sure what to make tonight for supper? How about making this tasty Italian flatbread dish and filling your piadina with your preferred Italian cold cuts and cheeses. I enjoy the mix of arugula, squacquerone cheese and prosciutto, or mozzarella pieces with tomatoes and basil. You make certain to get motivation while checking out everything about piadina flatbreads.
fork for stirring at the start along with puncturing the piadina before cooking.
big non-stick pan or cast iron frying pan for preparing the piadina.
little bowl for blending a few of the dry components.
flat surface area such as a big wood cutting board for making the dough and presenting each piadina.
rolling pin to present the piadina.
cling wrap for covering the piadina dough while it rests.
Components
All-purpose flour (4 cups)– while routine all function flour works fantastic in this dish, we extremely suggest utilizing natural wheat flour when possible. You can utilize entire wheat flour if you choose, however you may require a little bit more water as it is frequently drier. Some cooks likewise like to utilize bread flour in this dish.
Baking powder ( 1/2 teaspoon)– this is vital for providing your piadina a little lift when cooking. Some piadina dishes require baking soda, however we choose baking powder.
Salt ( 1/2 teaspoon)– you do not require much salt in this dish due to the fact that the components to pack the piadina are typically salted, such as prosciutto or Pecorino cheese.
Water (1 1/4 cups)– the water can be tap or mineral water and must be lukewarm.
Rendered pork lard (1.80 oz)– called strutto in Italian, a premium rendered pork lard works best, however it can be replaced with the very same quantity of veggie reducing or olive oil (5 tablespoons), if wanted.
How to make this dish, action by action
Make the dough: begin by putting all the flour onto a flat surface area, making a well in the center (image 1). In a little bowl, mix together the baking powder and salt. Put the salt, baking powder, and after that rendered pork lard (or olive oil) and warm water into the center of the well and begin blending it into the flour with a fork (image 2). Next knead the dough with your hands for about 10 minutes till rather smooth, consistent, and soft however not sticky (if it’s still sticky, include more flour).
Let the dough ball rest: make the dough into a ball and cover it with stick movie (image 4). Let it rest a minimum of thirty minutes at space temperature level (if the dough is being prepared more than 1 hour beforehand, you can keep it in the refrigerator and, when required, eliminate one hour before utilizing it).
Prepping and preparing each Italian flatbread: heat a big nonstick pan on medium heat. Divide dough into about 5 smaller sized balls (about 140-150 grams per ball). On a flat surface area, utilize a rolling pin to present the dough into a big circle till it reaches the wanted density (preferably about ⅙ inch) (image 5). As soon as the pan is hot, include a circle of dough, puncturing everything over with a fork to prevent air bubbles (image 6). Prepare for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one, or nevertheless long it considers brown areas to form on the bottom. Then turn the piadina and cook for about the very same time on the other side.
The complements and filling: Bear in mind that a piadina must be served hot, so it’s suggested to have your fillings all set (see fillings area). As soon as prepared, you can serve the piadina instantly by positioning your wanted fillings on one side of the circle and after that folding it into a half moon, or by cutting the piadina into triangles to utilize like pieces of bread (image 8).
Professional ideas for making a scrumptious piadina
Puncture the piadina before or while cooking. Utilizing the branches of a fork, poke the piadina numerous times to prevent big bubbles therefore that it cooks uniformly.
Have your fillings all set. Make certain to have your fillings all set so you can enjoy your piadina good and hot.
Utilize a hot pan. Without pre-heating the pan you will discover that the piadina will stick and be much more difficult to deal with so make certain your pan is hot before preparing the piadina. If the pan gets too hot the piadina will burn, so you may require to lower the heat once the pan depends on temperature level.
The 2 primary variations of piadina Italian flatbread
Piadina Romagnola has really ancient origins. It originates from a bad and basic peasant custom, however for many years it has actually gotten a more premium credibility and attained around the world popularity.
Presently, the piadina is signed up in the list of conventional Italian agri-food items (PAT) of the Emilia-Romagna area. In 2003, some associations for the promo and security of the Romagna piadina asked for PGI accreditation for the 2 variations of this item:
Piadina Terre di Romagna Piadina Romagnola from Rimini.
The distinctions in between the 2 piadina variations are the size: typically, the piadina prepared along the coast (in the location in between Riccione and Rimini) is thinner and larger than that taken in inland (e.g. in the Cesena and Forlì location). Another distinction is that the piadina in the Pesaro location is frequently prepared as a puffed variation, which is even more delicious due to the fact that it is fluffy and made strictly with lard.
Frequently Asked Questions
The length of time can I keep piadina Italian flatbread?
The prepared piadina can be saved for one day, however understand that they get hard really rapidly. You will require to appropriately reheat them before utilizing once again, and make certain to serve them warm. An option technique is to keep the raw dough balls for approximately 2 days in the refrigerator covered in stick wrap and after that take a ball out, roll it out and prepare it on the area.
Can you freeze piadina?
Definitely. It can keep for months in the freezer, just keep it covered with oven paper or in a plastic bag. To re-heat, put it on a frying pan for a couple of minutes till it’s soft once again.
Is piadina a street food, where can I purchase one?
Piadina is the ultimate street food of Romagna. In truth, you can’t take a trip through Romagna without seeing the popular and particular chioschi, or kiosk in English, which are little shacks like the one envisioned above, where piadine are made and offered primarily by females called piadinare.
Attempt other conventional Italian dishes:
1 Fork for stirring at the start along with puncturing the piadina before cooking
1 big non-stick pan or cast iron frying pan for preparing the piadina
1 Little bowl for blending a few of the dry components
1 flat surface area such as a big wood cutting board for making the dough and presenting each piadina
1 Rolling pin to present the piadina
Cling wrap for covering the piadina dough while it rests
Pour all the flour onto a flat surface area, making a well in the center.
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In a little bowl, mix together the baking powder and salt.
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Put the salt and baking powder mix and after that the rendered pork lard (or additional virgin olive oil) and warm water into the center of the well and begin blending it together with a fork.
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Next knead the dough with your hands for about 10 minutes till rather smooth, consistent, and soft however not sticky (if it’s still sticky, include more flour).
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Make a smooth ball and cover the piadina dough with cling wrap. Let it rest a minimum of thirty minutes at space temperature level (if the dough is being prepared more than 1 hour beforehand, you can keep it in the refrigerator and, when required, eliminate one hour before utilizing it).
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Heat a big nonstick pan on medium-high heat.
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Divide the dough into about 5 smaller sized balls (about 140-150 grams per ball).
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On a flat work surface area, utilize a rolling pin to present the dough into a big circle till it reaches the wanted density (preferably about ⅙ inch) and is as completely round as possible. You can dust with flour if it sticks.
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Once the pan is hot, include a circle of dough, puncturing everything over with a fork to prevent air bubbles.
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Prepare for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one, or nevertheless long it considers brown areas to form on the bottom. Then turn the piadina and cook for about the very same time on the other side.
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Bear in mind that a piadina must be served hot, so it’s suggested to have your fillings all set (see listed below for filling concepts).
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As soon as prepared, you can serve the piadina instantly by positioning your wanted fillings on one side of the circle and after that folding it into a half moon, or by cutting the piadina into triangles to utilize like pieces of bread.
* Conventional piadina Romagnola is made with strutto, or rendered pork lard, although in the Romagna location near Rimini it’s made with olive oil; if you choose the latter, then replace the lard with 5 tablespoons of additional virgin olive oil.
Serving: 150 g| Calories: 565 kcal| Carbohydrates: 96 g| Protein: 13 g| Fat: 14 g| Hydrogenated Fat: 11 g| Salt: 297 mg| Potassium: 184 mg| Fiber: 3 g| Sugar: 1 g| Calcium: 40 mg| Iron: 6 mg
Fillings for piadina
The Italian custom is to consume piadina filled with salumi (treated meats) like salami, however you can likewise utilize prosciutto, coppa, or something comparable. It is likewise really typical to serve piadina with an extremely soft, young cheese typically from Romagna, called stracchino, which is spread out on the surface area of the piadina and served with arugula on top. Other mixes consist of mozzarella cheese, fresh chopped tomatoes, additional virgin olive oil and oregano or fresh basil. Una bontà!
If you’ve attempted the typically prepared tasty fillings and are all set for a modification, why not attempt a sweet piadina? You can fill it with spreadable chocolate, any kind of jam or jelly, and even honey and a scattering of cinnamon with a good glass of milk to opt for it.
Likewise really typical in Romagna are the crescioni, or cassoni. This resembles a calzone, however made with piadina dough. The most typical fillings are spinach, sausage and onion, pumpkin and potato, mozzarella cheese and tomato, Nutella (which I enjoy) and lots of others.
History and origins of the Italian flatbread from Romagna
The very first to prepare a simple variation of the piadina dish were the Etruscans, who were the leaders in the growing and processing of cereals and for that reason in the production of sfarinate, which carefully looks like the modern-day piadina. Both are ready without yeast and prepared on a metal or stone hot plate.
Sfarinate, the fundamental piade, continued to be produced in ancient Rome, where they represented food for the abundant, due to the fact that they needed to be consumed newly prepared. Currently after a couple of hours, in truth, the piadina Italian flatbread ended up being too difficult to chew. For that reason, they were not ideal for peasants who, on the other hand, required food that might be saved for extended periods of time without ruining.
In the Middle Ages, there was an inversion of functions, so to speak. All the leavened bread items ended up being the domain of the abundant, which implied the basic piadina, produced without yeast and with less important flours such as barley, ended up being the food of the bad.
Since of its relative simpleness, as cooking schools were born and gastronomy ended up being a genuine art, the piadina was thought about peasant food for the masses. The bad frequently turned to including acorns and dried beans to the dough to make it as nourishing and satisfying as possible.
Throughout the twentieth century, the piadina flatbread experienced a duration of renewal, at first appearing on all the tables in Romagna before infecting the rest of Italy and the world. Its real popularity came when it ended up being a street food, ready and prepared to purchase in kiosks along the Adriatic coast, acquiring global popularity as early as the 1950s thanks to the lots of travelers who went to the location’s stunning beaches.
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