Piadina
You can find piadina everywhere in Cervia, from simple versions to more gourmet interpretations.
The history of the piadina goes back to the Mediaeval era, when the houses of local peasants would be filled with its fragrant aroma. It is a typical example of peasant food, a simple form of flatbread for people who could not afford yeast and higher quality flour. And it is still made with a simple yet delicious recipe: wheat flour, water, salt, and lard. Yes, lard, although this fat can be replaced with oil, for a lighter and vegetarian version.
They can be cooked in a number of different ways: on a baking sheet, in a frying pan, or a terracotta pan. However, when it comes to the thickness, there can be no compromises: it should be thick, around 4-8 mm. Otherwise you cannot call it a piadina!
And trust me, however you serve it, it will be absolutely delicious. Straight out of the pan, even without a filling, it smells amazing. Try a vegetable version, with watercress or chicory. Or fill your piadina with cured ham, salami, or squacquerone cheese (made with Cervia’s “sweet” salt”), which melts in the pan. And if you have a sweet tooth, there are versions to suit you too.
