Piadina Romagnola PGI

The production area of Piadina Romagnola PGI includes the administrative territory of the provinces of Rimini, Forlì-Cesena, Ravenna and some municipalities in the province of Bologna, in the Emilia-Romagna region.

To make Piadina Romagnola PGI dough, wheat flour, salt, fat (olive oil, extra virgin olive oil or lard), and any leavening agents are mixed with water. The dough is then divided into loaves or balls of varying sizes depending on the size of the piadina to be obtained. The loaves are rolled by hand, using a rolling pin, or mechanically to obtain disks of dough that are baked on a griddle, on both sides, at a temperature of between 200 and 250 °C, for a maximum of four minutes in total. After baking, they are served or packaged, which takes place immediately after post-cooking cooling in heat-sealed bags or pouches in a protective atmosphere.

A symbol of Romagna gastronomy, the Piadina Romagnola PGI has a reputation that has been attested since the 14th century, although even Virgil, in the 7th book of the Aeneid, had hinted at something similar, describing a thin disc that was eaten toasted. The piadina was traditionally prepared between one batch of bread and another, when bread was baked once a week; over the centuries it has gone from being a 'poor man's bread', quick and with no need to rise, to a widely consumed product. Known in Romagna by its dialectal form piè, it took its current name thanks to Giovanni Pascoli's Italianisation in the poem La Piada (Nuovi Poemetti, 1909), in which the poet defines it as the 'bread of humanity'.

Characteristics

Piadina Romagnola PGI is round and flattened in shape, with a diameter of between 15 and 25 cm. It is ivory-white in colour with amber spots of various shades and sizes, small and even, on both sides. The consistency is stiff and crumbly, and the taste and smell are fragrant, with a smell similar to that of freshly baked bread.

Pairings

Piadina Romagnola PGI is generally eaten folded in two, stuffed with a variety of ingredients, the most traditional of which are cured meats (prosciutto crudo, salami, mortadella, coppa, etc.), as well as cheeses, first and foremost Squacquerone di Romagna PDO, and vegetables, such as courgettes or grilled onions. The product is also often stuffed with sweet ingredients, such as chocolate, honey and jams. Try also the Piadina with sausage and onion, a classic of Romagna tradition.

Preparation

When preparing the product, it is important to heat the piadina for the time necessary for it to become crispy and not remain floury (about 5 minutes).

00' type flour, water, lard,

sweet salt from Cervia 1.5%, raising agents

(disodium diphosphate, sodium hydrogen carbonate, starch).