Velicity Von Vikipedia

The piadina

As promised here is the recipe for piadina! The flatbread, I think, like everyone, is one of those things that make the holiday to remember with pleasure on our shores:-D

Opportunity also the right to participate in the contest Giulia "Red sky at night ": " Tell me what you eat" ... Italian Street Food .

The flatbread is a real street food, fortunately not a thing of the past, but very present in our cities of Romagna. The kiosks of flatbread, easily recognizable by the typical white and green vertical lines, can be found at almost every street corner and the line is long, especially on Sunday evening when you have little desire to cook after a day walking to the sea.

in Ravenna is the flatbread Quite often, while to the Rimini is much more subtle. Today, in addition to the classic seasonings, you can find piada-innovations such as pizza, stuffed and stretched like a pizza, rolls or stuffed.

think that was one of the few things I could eat when gastritis did not give me rest, of course, being careful to condiments.

Since my family origins are documented Romagna me by my mother-in-law and my husband's relatives Romagna doc!

piadina :

500 g of flour for tortillas or 00,
100 g of lard,
two teaspoons of salt,
200 ml of warm milk, a packet of yeast
pies, water as needed

Pour the flour into a large bowl or directly on the wooden pastry board, add the lard in flakes, salt, yeast and milk. Mix well and add water just enough to get a soft but firm and not sticky. Some work 'on the board and let stand two or three hours wrapped in cling film.
Shape into balls of about 80-100 g and lay them on disks to be cooked on traditional text or, failing that, on a flat-bottomed frying pan heated on the fire. Turn the flat bread with a fork and turn it to finish cooking on both sides, not to monitor burn or dry out the dough.

Of course you can do it without using lard and olive oil. A tasty version provides
chopped fresh rosemary in the dough, that smell!

Some suggestions:

fine cold cuts accompanying the flat bread as an appetizer or as a real dish!

with squacquerone, typical cheese from Romagna, and the rocket.

But perhaps not everyone knows about the "watercress", in this case, the raw dough flatbread is stuffed like a big tortello and cooked on the text, one of my favorites is "pumpkin and potatoes" , here's the filling:
same amount of boiled potatoes and pumpkin,
Parmesan cheese, salt and pepper.
(Do not forget to cook the underside also taking up the watercress).