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What to eat: Piadina
August 1, 2023
The piadina from Romagna is the most appreciated typical product of the Romagna gastronomic tradition . It was originally the quintessential popular food, used as bread by the poorest sections of the population. Today, however, it is a symbol of Romagna and a dish known and consumed all over the world.
Each locality has its own piadina with a different recipe but we can mainly distinguish them in the Rimini one , thinner and crunchier, and the Cesenate/Ravennate one, higher and softer.
Its origins are ancient, but piadina has always been able to adapt to changing times, maintaining a prominent place on our tables.
A few ingredients that follow the traditional recipes of the peasant populations of Romagna: flour, lard, salt (from Cervia, of course!), warm water with bicarbonate (essential to make the piadina more digestible and give it a more pleasant flavour.
In addition to the Piadina Romagnola, we recommend that you also try the Watercress . In reality the latter is nothing more than a piadina which is stuffed before cooking , to be folded and closed along the edges.
The name "watercress" comes from the homonymous aromatic plant, once widely used in the kitchen. This tradition derives from the extensive use that has always been made of herbs in Romagna cuisine, including beet leaves or chard.
Free your imagination and enjoy it with any type of pairing . We recommend squacquerone Mambelli and caramelized figs... not to be missed!
If you want some advice on where to eat it here in Pinarella, feel free to stop by Reception... we are real piadina experts!
Each locality has its own piadina with a different recipe but we can mainly distinguish them in the Rimini one , thinner and crunchier, and the Cesenate/Ravennate one, higher and softer.
Its origins are ancient, but piadina has always been able to adapt to changing times, maintaining a prominent place on our tables.
A few ingredients that follow the traditional recipes of the peasant populations of Romagna: flour, lard, salt (from Cervia, of course!), warm water with bicarbonate (essential to make the piadina more digestible and give it a more pleasant flavour.
In addition to the Piadina Romagnola, we recommend that you also try the Watercress . In reality the latter is nothing more than a piadina which is stuffed before cooking , to be folded and closed along the edges.
The name "watercress" comes from the homonymous aromatic plant, once widely used in the kitchen. This tradition derives from the extensive use that has always been made of herbs in Romagna cuisine, including beet leaves or chard.
Free your imagination and enjoy it with any type of pairing . We recommend squacquerone Mambelli and caramelized figs... not to be missed!
If you want some advice on where to eat it here in Pinarella, feel free to stop by Reception... we are real piadina experts!