It’s thought that Piadina Romagnola initially originated during the early Roman period. In 1300, during the year of the plague, Piadina was made with acorns and dried beans. It was the daily staple food of the Emilia Romagna area and has been known to be consumed by the poor men and women. But, it is understood that women from the rural area used to prepare and promote Piadina on the roads during the 60s therefore it became an everyday meal. This is the reason why Piadina Romagnola has a deep connection with all the people of Romagna.
On the surface, create a mound of the flour and make a well in the middle. Add all of the ingredients together and mix until the dough becomes soft and elastic however if the dough gets too moist, additional flour can be added to toughen the dough. Next, knead the dough simmer for about 8-10 minutes until it becomes smooth, uniform and soft but not sticky.
In the 20th century, there was a little modification from the ricetta piadina romagnola was commonly made with corn flours and wheat and cooked on the traditional griddle. The fillings were mostly grilled beef, cold cuts, cheese, and veggies. In 1900, it was popularized and valued by famous people like Giovanni Pascoli who composed the recipe into his poem “La Piada”. To gather supplementary information on ricetta piadina romagnola please go to https://www.saporiromagnoli.it
Today, Piadina Romagnola is eaten as regular bread at canteens, household tables, cafeterias, restaurants. It is now a favorite food well known for its variety of versions such as the light, timeless, and gourmet. It is still the normal road food in Romagna where it’s offered in kiosks and ready fresh either marketed the “Rimini version” or even the “Bassa version”. Although once it had been called as poor people’s food today, it’s the most popular food adored by all people around the world.