#17 of italian forgotten classic: Piadina Romagnola

#17 of Italian Forgotten Classics: Piadina Romagnola (Emilia-Romagna)
In Emilia-Romagna, there’s a bread so thin you can fold it like a napkin,It’s called Piadina — and it was born for hunger that couldn’t wait.
Ingredients (Makes 6–8 piadine):
• 500 g (4 cups) 00 flour• 60 g (4 tbsp) lard (or replace with olive oil if preferred)• 150 g (⅔ cup) warm water• 70 g (⅓ cup) whole milk• 10 g (2 tsp) fine salt• 1 pinch baking soda
Traditional Fillings (but use what you love):• Prosciutto di parma DOP• Squacquerone cheese• Fresh arugula (rucola)
Instructions:
1. In a bowl, mix flour, salt, and baking soda.
2. Add lard and work it in with your fingers until the mixture feels sandy.
3. Pour in room tempo water and milk. Knead until a smooth dough forms.
4. Wrap in plastic and let rest for 30 minutes.
5. Divide the dough into 6-8 equal pieces. Roll each one out thin — about 2–3 mm (as thin as you dare).
6. Cook on a hot, dry griddle or pan. Flip after about 1–2 minutes per side, or when light brown spots appear.
7. Serve warm, folded around your favorite filling.
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Welcome to Italian Forgotten Classic where you learn that Italian food is much more than pasta and pizza. In Emilia Romagna there is a bread so thin you can fold it like a napkin. It’s called piadina romagnola in ancient Roman times wheat auspicious and people couldn’t afford big loves. So they roll the door paper tin and cook it fast on a hot stone. That way nothing got wasted or burnt. Over centuries the recipe stays simple. Flower, lard salt and water. Today street food restaurant press it fresh, fill it with squacquerone, prosciutto di parma dop and rucola. Folded once you get it warm in your hands. But in Romagna, piadina is more than street food is the bread of the people. That’s why making it matters because every fold carries a story and every bite keeps the tradition alive. Ah.