In breve
The dish in short
- Wheat or spelt flour, water, salt and lard or olive oil: no preservatives, flavourings or additives.
- At most 250 g of fat and 25 g of salt for every 1 kg of flour, as the specification sets.
- Flattened only by rolling, into a disc 15 cm–25 cm across and 4 mm–8 mm thick.
- Cooked on both sides on a hot plate, turned again and again, for four minutes at most.
Il video, Romagna, Emilia-Romagna
Piadina romagnola
The video: Romagna's flatbread
Romagna's flatbread, protected since 2014: flour, water, salt and lard, rolled into a disc and cooked on both sides on a hot plate, as its PGI specification sets. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 35 min
- Cooking
- 5 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 9 steps, as in the recipe.
Altri video
