Another tasty addition to Pasquetta ("Little Easter"), Piadina is a flatbread typical of Romagna, the part of Italy approximately between Bologna and the Adriatic sea. The following information came from this URL: http://ilforno.typepad.com/il_forno/2003/11/piadina_the_cha.html
There is no real standard recipe for piadina, or more accurately, there is a basic one and every family/piadina kiosk/etc. has its own version. The basic quantities are 500 grams flour (all-purpose); fat, usually lard, varying from 150 to 50 grams, sometimes with a small olive oil addition; salt to taste; and enough liquid (water or milk sometimes with a small addition of white wine) to make a stiff dough. Originally piadina included no leavening agents: today, baking powder is often added to make this flatbread lighter, sometimes together with baking soda.
Here are the ingredients for the piadine recipe I found: 500 grams flour, 90 grams of lard, a teaspoon of salt, half a teaspoon baking powder, a pinch of baking soda, two tablespoons of wine (mainly for the flavor) and about 1/3 to 1/2 cup warm water.
Knead the dough only enough to mix everything together and let it rest 30 minutes. Then divided the dough into 120-gram heavy pieces and roll each into a thin circle.
Piadine is traditionally baked on a testo, a terracotta round which is heated directly on the flame (a bit like a comal), but a griddle or even a heavy non-stick pan will do. You bake them on one side till brown spots start appearing, while poking at the bubbles that form with a fork to deflate them, and then turn them over and bake the other side. It all takes no more than 4 minutes per piadina.
Piadina should be eaten warm, so keep those that are ready in the warming oven wrapped inside a towel. If piadina dries, it hardens a bit, losing its texture, but it can be broken up and used in a soup as croutons. The above photo shows the typical "spots" of the piadina.
Simple yet delicious, piadina is great with prosciutto di Parma, sauteed spinach and Italian fresh cheeses, like Taleggio. A topping of ciauscolo, a soft sausage from the Marche region, with a few drops of balsamico, is also highly recommended.
Try it!
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They have an online store, too! Delizioso!