Foto tratta da wikipedia libera da copyright

Hello, my name is Davide and I am from Romagna. Here in Romagna the pillars of the cultural tradition are the smooth of Raoul Casadei and the piadina romagnola.

If we want there are many cultures that have a sort of "piadina", after all the ingredients are the simplest ones, typical of many populations that have always made flour, water and a few other ingredients, the cornerstones of their culinary culture.

The ingredients are typical of the Mediterranean it is thought that already the ancient Romans and Etruscans were very fond of piadina.
Today piadina is the very symbol of Romagna, there is no universal recipe, from area to zone it is differentiated by thickness and ingredients.

Here is the recipe for the piadina romagnola

Ingredients for 4 people):
half a kg of white flour
50 gr of lard
a pinch of salt
a pinch of baking soda
warm water

times:
processing: 40 minutes
cooking: 5 minutes
level: simple

Method:

Melt a pinch of salt in a small pot of warm water.
Take a basin large enough, so that it is easier to knead the ingredients, namely the 500 grams of white flour with bicarbonate, 50 grams of lard, and salt water still warm.
Stir and knead for about 10 minutes until a smooth, hard and elastic mixture is obtained. With this dough, form a ball and cover everything with a clean cloth and leave to rest for 30 minutes.
Now slice the mixture into 4 balls and place them on a table each of the balls of dough to roll it into a disk shape using the rolling pin. For the thickness there are no absolute rules you can choose it according to your tastes
In the meantime, smooth the piadas with a rolling pin, heat any pan, put a piada at a time in cooking, making sure that it is all well leveled, there are no folds and there are no overlapping flaps. The piadina is cooked very quickly, so take care to look after it and turn it over quickly; as soon as small bubbles are formed, the cooking will be finished.
At this point you just have to fill the piade obtained at will