Piadina di Riccione-PIE’ o PIDA in dialetto

Ladies and Gentlemen, tonight I’m going to reveal the recipe for the famous Piadina Romagnola. Anyone who hasn’t tried it yet is missing out big time! I learned this recipe while taking a piadina-making class on the beach in Riccione at Bagno 97 Adolfo—also known as “La Spiaggia delle Donne”—back in the ’90s. They even gave me a certificate! It’s just as delicious as it is easy to make. Basically, to make the dough for a piadina, you simply need 100g of flour, a teaspoon of salt, 20g of lard, and enough warm water to form a smooth dough. Once everything is mixed (make sure the lard is at room temperature), shape it into a ball, let it rest for half an hour, then divide it into smaller balls of about 166 grams each. Take one ball at a time and roll it out with a rolling pin—the thinner you roll it, the crispier it will be. Cook the piadina one at a time, flipping it over to cook both sides (don’t overcook it, because it will heat up again when you’re ready to fill it). Once all the piadinas are cooked, fill them one at a time. First, cook one side, then flip it over and top with slices of melting cheese, followed by vegetables and cold cuts of your choice. Fold the piadina in half and place it on a plate… there you go! An explosion of flavors…

Buon Appetito!!