"Piadina Romagnola" (Unleavened Bread) Italian Dish
By: patiba
Published: Tuesday, February 1, 2011 - 11:43pm

Ingredients




500 grams of flour
300 grams of lard (" strutto")
salt
1 pinch of bicarbonate of soda
tepid water

Preparation

1 Mix into dough flour, lard, salt, a pinch of bicarbonate of soda 2 And enough tepid water it takes to get a rather solid dough. 3 Roll it out into 1/2 cm. thick and15 cm's large disks. 4 Cook them, turnig them, over frequently and piercing their surface 5 With the fork tip.

About


The "paidina" is the most traditional speciality of Romagna (Italy). Actually it is a sort of unleavened bread with a long tradition behind it, formerly cooked on a special earthen-ware slab called "testo" over a charcoal fire. Nowadays they generally use an iron trying-pan.
In Romagna they are used to filling it soft cheese (Squacquerone cheese) or fried slices of bacon or else cabbage.
 Good homemade "piadine" should always be accompanied by a lot 'of red wine (Sangiovese or Cagnina).