In reply to A newbie all over again! by Annec
In reply to A newbie all over again! by Annec
One can buy passably edible piadina in most of the supermarkets in central Italy. I'm not saying (by any means!) that it is the same delicious thing which you can buy "fresh" in the places where it is a local speciality, but I made a "kitchen invaders" lunch one day with a supermarket piadina, some soft gorgonzola, some carciofi out of a jar and some alici marinate...this is now something lunch time "droppers in" regard as the house speciality!
The piadina gets thrown into a big, dry, nonstick frying pan, heated up, turned over, cheese etc put on it while still in the pan to make the cheese melt, then cut into wedges and eaten. Nice!
In reply to A newbie all over again! by Annec
Strictly speaking, Piadina is a speciality from Romagna and that is why you will find it in Northern Marche and San Marino, but not so much in Southern Marche. My favourite is with salsiccia and mozzarella...:)
In reply to A newbie all over again! by Annec
or, for sweet lovers, piadina with nutella
In reply to A newbie all over again! by Annec
I dont know if this is true or a myth.... but what piadina was left over was left to dry out, and Mama would break it down for breakfast, alas cornflakes:)
In reply to A newbie all over again! by Annec
Piadina as Charles Joseph says is probably more well known as a Romagnolo invention and speciality. However, the Marche version which is made in a different way by adding oil is called piadina sfoglia and also delicious but much heavier than our beloved piadina romagnola.
Both are scrummy. Yes, the supermarket versions are widely used even here in the food capital of Italy but you cann't beat the ones made by mamma herself.
The ones sold in the stalls by the roadside are delicious as snacks.
I know the stall you stopped at Frantiani. Have you tried one with nutella?
In reply to A newbie all over again! by Annec
Hi Dreamy, I will try nutella when I return,sounds really yummy:)
[QUOTE=Dream Academy]In the Northern part of Le Marche you will find this wonderful unleavened bread called Piadina.
La Piadina Romagnola is one of the most popular products in Romagna and given the geographical proximity of the 2 regions, the Piadina has also wandered over the border and has it's own slightly different variety in Le Marche.
The Romagna variety is made with flour, water, oil,lard and salt. Mixed together and rolled into flat disc shapes, it is then cooked on a teglia and served either on it's own as a bread substitute or filled with prosciutto, salami, cheese, vegetables, salad or the more modern variation Nutella which goes down a bomb with young and old alike.
In Le Marche it's called La Piadina Sfoglia and is slightly different because they use more lard in the making of it.
You will find Piadina widely available from Gabicce to Fano and often sold from small stalls set up a the roadside.
Ideal as a quick snack or as a meal in itself with a selection of salumi and cheeses.
Again a glass or three of red is required to do this product justice!!![/QUOTE]
I love this Piadina, and have visited the stall, quite close to you Dreamy, outside the BMW dealership, could eat one right now:D