Piadina Romagnola (Italy)


While this Italian flatbread is now commonly consumed as a sandwich (one of the most popular fillings includes prosciutto, creamy soft cheeses such as squacquerone, tomatoes, and a handful of pepperoni and wild arugula), Piada, or piadina Romagnola, was once simply a staple.It was usually made from cornmeal by the poor.

In his poem La Piada, which is a kind of tribute to the Romagnolan piadina, the 19th-century Italian poet Giovanni Pascoli describes it as "smooth as a leaf" and calls it "the bread of poverty, humanity, and freedom". Since then, the modest, rustic piadina has come a long way and today occupies a special place in the cuisine of the region, awarded with Protected Geographical Indication status.

Almost any ingredient can be used as a filling for le piadine, and it can easily be found freshly prepared at street kiosks called piadinerie.

ENJOY YOUR MEAL
 

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