Although many scholars link the etimology of the name piadine to the Greek “platokis” (focaccia), its origins are uncertain. There are many who believe its name derives from the Romagna dialect words ‘piè, pièda’ (then changed into the Italian version “piada”), others who think that has a similar preparation the “fiadone”, a flat bread made in Abruzzo.
La piadina is similar also to “pane azzimo”, a bread cooked on hot boiled plates in 1200 BC. by the Etruscans – a tradition that was passed on to the Romans. So, we can say that the first traces of piadina can be found in the Ancient Rome, even though we will have to wait until 1371 to have the first ever written recipe by Cardinal Angelico de Grimoard.
This is our easy peasy recipe, just for you!
INGREDIENTS
For the piadina
250ml of water
80g of olive oil
1 teaspoon of baking soda
1 teaspoon of salt
500g of flour
Some ideas for the stuffing
Prosciutto
Mozzarella and tomatoes
Salami
Steamed spinaches cooked in olive oil with sausages
Mortadella
PREPARATION
Pour the water in a large bowl. Add the olive oil, baking soda and salt and mix with a fork. Then add the flour.
Cover the bowl with a cloth and let the dough rest for at least 20 minutes.
Sprinkle some flour on a wooden board or a table, place the dough on it and start working with your hands. Make a roll and cut it in five equal parts. Work each part into a ball. Then use a pin roll to flatten each ball into a 1mm thick disc.
Heat up a large pan. Drop some water on it. When the water spits off. the temperature of the pan is just tight. Place each piadina on the pan. Pierce it’s surface with a fork. Cook 2 to the 3 minutes on either side at medium heat. Remove from the pan and place it on a cloth and cover until all of the piadinas will be cooked.
Serve warm.
Buon appetito!