RECIPES ABOUT PIADINA ROMAGNOLA
Piadina change it's consistence and dimension as far as you change place in Romagna and Marche: in some places piadina is thinner than others, or it can contain baking-powder, but anyway all kinds of piadina are fabulous.
TYPICAL DOUGH
(for 10/12 pieces)
1 Kg of wheat meal
20/30 gr of salt
200 gr of melted lard
hot water for working into dough.
Blend all the ingredients to work into a dough, then cut the paste into parts of the dimension of a little orange; cover them with a dish-cloth for 2 or 3 hours and so , using a rolling-pin, make some disks as thinner as possible.
Cook them on a hot special irony disk, or on a lateritius one. Piadina is done when some coloured bubbles appear on its surface.
Now, you can stuff them with ham, salame, cheese, rocket, tomato, and whatever you like.

OTHER KINDS OF DOUGH


You can put a glass of milch into the dough, so piadina will be more fragrant; otherwise you can add just a little backing powder and piadina will be softer. If you add to the dough some fried scraps of pork fat or chopped bacon fat: so you can have a particular tasty, savoury piadina: a complete meal; this piadina is a very substantial food and you don't need to eat other proteins, so match it with vegetables, and try to avoid greasy food such as cheese, salted meat, sausages and so on. However people who care a lot about their health can eat piadina, substituting some ingredients while preparing the dough: instead of white wheat you can use brown wheat, soya wheat, 5 cereals wheat, Indian corn wheat, and so on, and part of melted lard with vegetal oil, like margarine and olive oil; of course the quantity is the same. This way, you have a high quality product, but it will not be the typical, original "PIADINA ROMAGNOLA".


Piadina can be stuffed as you like: with salame, Parma ham, cooked ham, herbs, cheese and so on, but if you want to make it different, try the following recipes:


ROLLED PIADINA
Cook a piadina in the special lateritius disk, and then put two slices of good Parma ham; cover it with two leaves of lettuce or rocket and then cover all with thinner slices of salame (Milano and Romano are the best); put some hot chilly pepper drops then some slices of red tomatoes. Roll up piadina like a tortilla and put it for a little in the hot disk, then cut piadina obliquely. Enjoy it!


SPEEDY GONZALES' PIADINA
Warm up a piadina, then spread some Philadelphia cheese on it; add some hot chilli pepper drops, some slices of Milano salame and a rich mixed salad composed of many kinds of lettuces, dressed with oil, salt and vinegar or soya sauce. Fold it up in the middle and warm it a bit on both sides on the hot irony disk. It is delicious!


STRACCHINO CHEESE, ROCKET AND RAW HAM
Warm piadina and then spread some fresh stracchino cheese, or it would be better, some squacquerone cheese (special fresh, soft, creamy Italian cheese); add some cut rocket dressed with olive oil and salt; so cover it with some slices of raw ham (Parma, St. Daniele, Carpegna, Montefeltro are the best). Fold it up in two halves and warm it up on both sides on the irony disk. This is Italian ethnic food!


PIADINA WITH GRATIN VEGETABLES
After you have warmed a piadina on both sides on the special disk, stuff it with quality ham (Praga is the best), fresh lettuce and tomatoes or aubergine cooked au gratin, or cooked with Italian squash irony.


PIADINA WITH HERBS AND SAUSAGES
Stuff a hot piadina with steam-cooked herbs and dressed with garlic, olive oil and rosemary, and some sausages cooked on a barbecue and cut it in thin slices. This is another way to enjoy Italian ethnic food! (Better with a glass of St. Giovese or Rosso Conero, special wines of the Adriatic Coast)


PIADINA WITH FOUR CHEESE
While piadina is warming on the special irony disk, put some thin slices of your prefered cheese on it, then fold it up in two halves and enjoy it! (Famous Italian cheese are: Pecorino, Parmigiano Reggiano, Stracchino, Squacquerone, Mozzarella, Gorgonzola, Asiago, and so on.)


PIADINA WITH SPINACH AND MOZZARELLA
While you are warming a piadina, put some slices of mozzarella (pizza-cheese) over it, and when this is about to melt, add some vapour-cooked spinach, dressed with salt and extra-virgin olive oil.


PIADINA WITH NUTELLA
Warm a piadina on both sides, then spread some Nutella on it! This is good for parties! Enjoy your PIADINA ROMAGNOLA!

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