Piadina Romagnola IGP con Squacquerone e Rucola

Romagna, Emilia-Romagna

‹ Emilia-Romagna

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The working recipe — the Market List, the Method, and where it lives or dies

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Origin

Romagna, Emilia-Romagna

Description

The flatbread of Romagna: a thin, unleavened disc of 00 flour, lard (or olive oil in the coastal version), salt, and water cooked on a testo (flat iron griddle) for 2–3 minutes per side until it blisters and chars in spots. The piadina is split while hot and filled immediately with squacquerone (a fresh, spreadable Romagnola cheese with a sour, tangy character), fresh rocket, and optionally prosciutto di Parma or stracchino. Eaten standing at piadinerie across Romagna. The coastal variant uses olive oil (not lard) and is thinner.

III

The Thread

—A thin flatbread cooked on a hot griddle — the neighbouring Italian flatbread tradition using different flour Ligurian

—Unleavened or lightly leavened flatbread cooked on a hot surface, split and filled — the Mediterranean parallel Greek

—Very thin, unleavened dough cooked quickly on a hot tava — the Turkish version of the same thin flatbread principle Turkish

Flavour Context

Blistered, lard-enriched flatbread folded around tangy squacquerone and peppery rocket — the Romagnola street food that requires a hot testo, good lard, and the cheese made only in this region

Pillars V — VII

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