Piadina romagnola

Piadina Romagnola

500 g of type 1 flour
70 g of Mora Romagnola lard
3 g of baking soda
8 g of sweet Cervia salt
1 pinch of honey

Procedure:
With the flour, create a small bowl into which the lard is placed, then gradually add the other ingredients with the help of warm water.
Once all the ingredients have been added, knead with your hands for about ten minutes. The wise advice of the Mariettes suggests kneading with a movement that comes from the shoulder while the legs should be kept a little bent.
After about ten minutes, divide the dough by the number of flatbreads you want to make.

Using a rolling pin, roll out a disk with a diameter of between 15 and 30 cm and then place it on a very hot griddle, piercing it with a fork.
Turn it over and re-pierce it. Three times within 5 minutes.

Do you want to try the real Piadina Romagnola? We are waiting for you in Riccione! Contact us for a customized quote:

Hotel Consul
Tel. +39 0541/646302
Fax +39 0541/489967
Cell. +39 389/4892526
Email: info@hotelconsulriccione.com

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