Today we asked Stefano Bugamelli, a well-known food and wine journalist with a long career and ambassador of Spaghetti & Mandolino, to share with us some curiosities about the "Piadina".
As a true Emiliano, Bugamelli enthusiastically agreed to talk to us about this iconic product of the Romagna tradition.
In Romagna, the piadina is a natural substitute for bread (here we talked about Molisano bread) and tigella (do you know what tigella is?), which can accompany hearty main dishes and side dishes, but also delicious snacks with cheeses and cold cuts. It has enjoyed the PGI mark since 2014, but under each bell tower, it is made with small or significant differences: very thin in Rimini, thicker in Ravenna, sometimes it can even be found higher in Forli/Cesena.
The fundamental ingredients are regulated by the specifications controlled by the Consortium for the Protection and Promotion of Piadina PGI, but local traditions differentiate it with the use of lard, honey, EVO oil, and milk. It can be found freshly made in the thousands of kiosks and shops in Romagna, and for many, it is the "fragrance of summer".
During my travels, I had the pleasure of tasting the piadina in various regional variants:
In Rimini, the piadina is often served with saraghina, a small blue fish rich in Omega 3 that can be marinated or grilled.
In the beaches of Ravenna, the classic version includes squacquerone cheese and arugula, a fresh and flavorful combination.
Toward the hills, the piadina is often filled with tasty local cold cuts or smoky porchetta, offering a rich and satisfying taste.
The version of the piadina folded like a half-moon is called crescione or cassone, and it can be filled with all kinds of fillings: aromatic herbs, spinach, chicory, mushrooms, sausage, cheeses, mozzarella, and tomato.
The tastes and creativity of each individual must prevail above all, and the piadina positively responds to every need.
We recommend that you enjoy
✔ You have added the product to your cart!