PIADINA AN ITALIAN FLAT BREAD TO BE IMAGINATIVELY STUFFED WITH ALL SORT OF DELICACIES.
As is often happens in the gastronomic history, truest popular flavours colloquially also called “popular or poor food” are those that are guarantee to be good and healthy. The best ones are those that allow you to vary an ancient recipe and to create a traditional or a modern mean meal by just using your fantasty, in a delicious and satisfying alternative way.
The origin of the Piadina bread.
It is known and appreciated by connoisseurs and gourmets alike. The “piadina” comes from a long ancient Italian history. Someone says that everything started around the third century, according to a Roman historian. Beyond the secret knowledge in adding mysterious ingredients by the best “piadinaroli” widespread throughout the southern part of Italian Emilia-Romagna region, the basic piadina is simply composed by an handmade mixture of wheat flour, tepid water, salt, olive oil or lard. It is then laid in a thin disk-shaped flat bread with wooden tools like rolling pin and pastry-board, finally cooked on a metal plate called “testo”. Especially for those who are visiting the Adriatic Eastern coast, between an enjoyable and lively beach-life and a vibrant night-life, even in Winter, along the roads of Romagna an excellent Piadina Romagnola can be enjoyed almost anywhere. In Rimini and Ravenna restaurants offer it instead of bread to accompany the typical meal of Romagna made of tagliatelle, lasagne, cappelletti and passatelli in brodo, salami, grilled or roasted meats and vegetables.
Romagna street food.
There are also the typical Piadina’s kiosk or small specialised shop called “Piada and Cassoni” offering only piada meals both in the classical version or with various fillings that are re-invented from time to time. Whether they are near the sea or inland, these shops offer assorted menu completely dedicated to “piadina and cassoni” or “cascioni”. The “cassone” is a piadina folded and closed in on itself like a panzerotto, to wrap stuffed with stringy cheese, such as mozzarella and tomato, or sausage and potatoes and sautéed vegetables. A must try! Yes, because piada and cassoni should be eaten hot, just pulled down from the testo. They are excellent when stuffed with PDO Parma ham, soft cheese, sausage, grilled vegetables and even with sweet chocolate spread.
It is certain that if you try the real traditional piadina, you will enjoy a dish that satisfies your palate and your stomach. This experience will stay in your mind forever, renewing your desire to consume it again and again. For these reasons, the Piadina Romagnola has experienced in recent years a growing success even in large distribution as in supermarkets. Currently piadina is distributed in supermarkets pre-cooked, also proposed by local cafe’ as an snack or as a part of an aperitif. When you are having a home dinner party with friends you could choose piadina as a valid alternative to the most famous pizza, combined with a good beer or wine, such as Sangiovese di Romagna Superiore. It would be perfect when paired with cold cuts such as salami, vegetables and cheeses, such as squacquerone (a noble soft cheese from romagna) or even with a tuna and onion salad. There is no limit to the imagination when it comes to stuff a delicious piadina.
Rimini and Ravenna food and wine to die for.
Rimini and Ravenna are the two pearls of the Italian Adriatic Riviera. Here the Piada is listed in the menu of many beach restaurants. That would be perfect for enjoying the sea breeze, and while enjoying life flowing by. Someone will serve you a piadina filled with small grilled fish and a good white wine as Trebbiano or a fresh dry Albana.
What are currently the best selling piadina and cassoni? Piada with parma ham, squacquerone and rocket, sausage and onion, or hazelnut chocolate spread. An other good option is cassone stuffed with tomato and mozzarella, or sausage and potatoes, as well the vegetarian one with vegetable. Buon Appetito!
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I wanted to let you know what a great day we had this past Friday on our tour with Jacamo. (Probably not spelling it right) He was very nice and explained everything to us. It sure gives you a new appreciation when you are slicing cheese. :) Our tour ended with him taking us to the vineyard for a tour and lunch and there, Paolo, the owner could not have been more nicer. It was a perfect ending.
Please let Jacamo know what a great job he did and how much we really appreciated it and his knowledge
The website is well structured and we received a prompt answer to all questions. Gabriele supported us with all information we needed and the organization before the trip was excellent.
We had an air conditioned van, which was very relaxing through the whole tour. The first stop was the parmigiano production, which was very impressive and interesting. We could learn and especially see all the different steps and even taste the various aged parmigiano. The second step was the balsamic vinegar tasting. Finally the meat part was interesting in the museum but we hoped that we also could see more about the production and their work, but the tasting was delicious. In overall we had a very informative and well accommodated half day with our guide
It was great experience! We visited Parmesan cheese production, Balsamic vinegar farm, Ham museum and Farmer's lunch. Our guide gave us a detailed explanation, we were very satisfied. An excellent tour for a reasonable price, highly recommended.
Nous sommes une famille de cinq et nous avons adoré notre expérience. Les trois endroits étaient choisis judicieusement. Notre guide était très généreuse et super gentille. Nous recommandons ce tour ( parmesan, vinaigre balsamique et jambon de parme).
My family felt our first trip to Italy must include a tour of a Parmesan Cheese Factory so when I stumbled on this website several months ago I had no idea what I treasure I found! From the moment I submitted a request for the tour, my experience with Emilia Delizia was first rate. Gabriele provided excellent customer service by patiently answering all my questions to guide me through the selection and reservation of our Foodie Delight Tour. Paolo, our driver, was prompt, cordial and knowledgeable about the processes we were observing and the area in general conveying loads of information with his well-developed English speaking skills. Our stop in Modena fell on a Saturday so we were quite fortunate to end up with a private tour which allowed us to have a nice, personal interaction with the people at each site. Everyone was friendly, generous with the tastings and we never felt rushed to move along to the next location. Now that we have returned to the states, my family agrees this tour was a highlight of our 10 day trip. I was really looking forward to this excursion and am glad to report it exceeded my expectations.
Unbelievable!!! Totally recommend the full hour to anyone and was more than I expected.
I also want to recognize Alex Pignone who accompanied me,He was very professional and extremely knowledgeable and made me feel like I have known Him forever and where two friends out for a cruise.
Thank You for allowing me to get one more item off my bucket list.
Today was a great day. Everything worked perfectly and we had a great time! We can't wait for tomorrow for my second day with you.
The tour was great - Paulo was very helpful
The timing of the stops were well planned, we had sufficient time for each of the sites and Paulo gave a good background throughout the tour (history, layout of factories, how vinegar was made etc)
Many thanks for the arrangement
The pickup and transfer was very good, the driver was friendly and informative, a great day all round.
Tour was very good and Paolo was excellent, We all had a great day. Enzo museum was a very good addition