20.01.2017 / by SapidoItaly2015
The Piada or Pida or Piedar, as it is called in the local dialect, is the symbol of Romagna food culture, synonymous with conviviality, food simple but tasty. Piadina in Romagna means a flat mixture of wheat flour, water and salt and, in some places, other ingredients, too.
The classical piadina romagnola is rolled out thinly with a rolling pin, placed on a low-rimmed terracotta plate and cooked on burning embers. You get a large circular disk, speckled brown by the heat, which is crumbly, tender with a very delicate flavour, and is best eaten with good local cured meat, fresh, soft cheese, wild herbs and a generous glass of Sangiovese di Romagna.