Grilled thin flatbread typically prepared in the Romagna region and filled with freshly sliced meats, vegetables and cheeses.
WHAT’S A PIADA
Piada, A Great Delicacy of Simple Composition
The piada or piadina, one of the most classic dishes of Emilia Romagna, has ancient origins. It began as a plain dish of simple mixture for rural populations. The first evidence of its recipe dates back to 1371 and included a description: “It is made from wheat flour mixed with water and seasoned with salt. It can also be mixed with milk and seasoned with a bit of lard.” Once the dough is made, it is divided into single portions which are then rolled out into a very thin round shape. The piadina dough is then ready to be cooked on a baking pan or the so-called “testo” (an earthenware crock). Over time, each village within the Emiglia Romagna region developed it’s own particular style of the piadina, varying the thickness of the piada bread and the ingredients that filled it. However, the basic concept has not changed ever since. Today, the piadina can be found everywhere in Emiglia Romagna at street kiosks or in restaurants. Usually it’s eaten hot, though some love it even when it’s cold. It’s delicious when stuffed with Italian meats, cheeses, and vegetables or just plain as a side bread. A more modern version of the piadina is filled with Nutella hazelnut spread, a simply amazing dessert! But what goes with the piadina? For sure the Sangiovese, a well-structured, generous and harmonious wine.
Our Piadinas’ Names Pay Homage to Fellini’s Works… Why?
Italians are popular for their wild gestures, exuberant proclamations of love, a lust for life and good food. Federico Fellini, one of the world’s most renowned filmmakers, has created cinematic masterpieces that have best expressed the Italian spirit of living with love and joie de vivre. In his carnival-like stories of provincial and urban characters, food becomes a surreal explosion of senses, an erotic temptation and even a political expression. In his real life he was a food connoisseur, with a vivid nostalgia of his hometown’s specialties and flavors which he used to indulge in during his childhood in Emilia Romagna.