Defined by Giovanni Pascoli as the national food of Romagna, it is simple to do:
Ingredients for 10 piadina
-1kg(35.27 oz) of flour
-20g(0.70 oz) of salt
-200g(7.05) of pork lard
-hot water (as much as needed to obtain a paste of the right consistency
Preparation:
1) Mix all the ingredients and leave the dough to rest for an hour in a warm place.
2) Split the dough into 10 balls, flatten them out with a rolling pin do a thin layer (of approx 3 millimetres).
3) Put each piadina on a piadina pan and brown it on one side, then turn it over and fill it with cheese first and then ham (possibly Parma or San Daniele). Finally put the vegetables and/or sauces.
Buon Appetito!!
