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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My boyfriend and I thoroughly enjoyed the Foodies Tour, which included stops at producers of cheese, balsamic vinegar and cured meat. Paolo was an amazing tour guide – he's extremely knowledgeable, kind and a great communicator. We learned so much! It was really nice to be in a smaller group and most of the producers we visited were small so we were able to get a close up view of the processes. We'd highly recommend Emilia Delizia as this tour was truly authentic and a highlight of our trip!
thank you for the kind review
The tour of the Parmesan Reggiano cheese dairy, Balsamic Vinegar farm, the Parma ham and lunch at the organic vineyard was thoroughly enjoyed by our family of 4. Paolo was a gracious and knowledgeable host for the day and provided us with insights to the production of the cheese and balsamic vinegar which was enhanced due to his chemistry background. We would thoroughly recommend this tour to those interested in the specialities produced in the Modena region.
We had a wonderful tour, best part about visiting the Modena region!
The tour was perfect. I think Paolo would be a splendid ambassador for Italy in the EU. He knows how excellent Italian food and eating together can solve many major problems, and can stop aggressive behavior. Not the hunt for more money, but the well being of family and friends counts. Paolo shows us the products of ages of civilization and he did this like an artist. So after the tour we really love Italia more and we'll come back. We will call you Paolo, Thanks!
Following two tours with your guides this week I would like to express my thanks for some wonderful experiences.
Monday we did the tour of cheese making, balsamic and Salami which was very good and the guide Paolo was very knowledgeable.
The truffle hunt tour today was absolutely amazing, the guide Stefano is pure gold and the tour was built with much thought. Our best experience so far, by far.
Looking forward to more tours and fun next time we are in Italy.
The group (and me) was VERY satisfied. We really enjoyed the Parmegiano Regiano which was interesting and we got to buy some delicate and cheap cheese, the same with the balsamico. The Ferrari driving was off course an experience for life. The Winery lunch felt very genuine and the people there was really welcoming and nice people. The genuine feeling there was however the big plus for us.
Paolo was excellent as our guide. He also felt very genuine. He did not talk just for the sake of talking, but when he had something to say he did it in a respectful and nice way. Everyone in the group really liked him.
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).