If you’re Italian, the piadina doesn’t need any explanation. For those of you who are not familiar with it, all you need to know is that it’s the king of flatbread and the king of street food in Romagna.
Depending on where you decide to spend your holiday, you will hear its name pronounciated in different ways according to the dialect variations – Pieda, piè, piada, pij, pida, piadèna, piadina. There is also a halo of mystery around its origins, nobody knows where and when it was created, but it’s part of the culture of Romagna and no one can resist it.
The ingredients are few and belong to the “poor” kitchen: flour, lard, salt, water or milk. Its thickness depends also on the area where it is produced: thicker in Ravenna, thinner moving southwards to Riccione.
Round in shape, you cut it into slices and put it in a basket at the centre of the table, and then let you instinct and fantasy guide with the filling. Cheese, herbs, vegetables, charcuterie or Nutella: everything fits into a great piadina.