Piadine
Similar to a flatbread sandwich, piadine are another popular option at Panino di corsa. Various fillings available.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The piadina has ancient origins, tracing back to the Etruscans and Romans. Cato the Elder, a Roman writer, mentioned a similar flatbread made from coarse flour, water, and salt. It has been a staple food in the Romagna region of Italy for centuries, representing a simple, peasant food.
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Piadina is deeply embedded in the Romagna region's cultural identity. It represents simplicity, tradition, and conviviality, often enjoyed as a quick and satisfying meal.
Street Food Staple
Piadina is a very popular street food throughout Italy, especially in the Romagna region. Piadina stands and kiosks are common, offering a quick and affordable meal.
Regional Variations
While the basic recipe remains similar, regional variations exist in the thickness and ingredients of the piadina. Some versions are thicker and softer, while others are thinner and crispier.
Symbol of Romagna
Piadina is considered a symbol of Romagna and its culinary heritage. It is often featured in local festivals and celebrations.
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Piadina offers a diverse range of flavors depending on the filling. The flatbread itself is subtly savory and slightly chewy, providing a neutral base for a variety of ingredients.
The flavor profile largely depends on the filling. Classic fillings include prosciutto, mozzarella, and arugula, which provide a salty, creamy, and peppery combination. Other popular options are sausage and onions (savory and sweet), Nutella (sweet and nutty), or grilled vegetables (smoky and earthy). The piadina dough itself provides a slightly salty and subtly wheaty base, allowing the fillings to shine.
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Dough Consistency
The dough should be smooth and elastic. Allow it to rest for at least 30 minutes before rolling it out to allow the gluten to relax, making it easier to work with.
Cooking Temperature
Cook the piadina on a hot, lightly oiled griddle or skillet. The heat should be high enough to brown the bread quickly but not so high that it burns before it is cooked through.
Filling Strategy
Don't overfill the piadina. Too many ingredients can make it difficult to fold and cook evenly. A balanced combination of flavors and textures is key.
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