Spianata romagnola

The Romagnol spianata, also known as Romagnol piadina, is a traditional flatbread from Romagna. It is a rustic dish that is very simple to prepare and pairs perfectly with cheeses, cured meats, and vegetables. Here is the recipe:

Ingredients

• 500 g of 00 flour
• 200 ml of lukewarm water
• 75 g of lard or, for a lighter variant, 60 ml of extra virgin olive oil
• 8 g of salt
• 1 teaspoon of baking soda (or half a cube of fresh yeast if you prefer)

Preparation

1. In a large bowl, sift the flour and add the baking soda and salt.
2. Add the lard or oil and start kneading, pouring in the lukewarm water little by little.
3. Knead the dough until you obtain a smooth and elastic consistency. If using yeast, knead the dough for a few more minutes to activate it properly.
4. Divide the dough into balls of about 100-120 grams each.
5. Let the balls rest covered with a cloth for about 30 minutes, so that they relax and are easier to roll out.
6. Heat a griddle or non-stick pan over medium-high heat.
7. Roll out each dough ball with a rolling pin, trying to obtain a thin disk about 2-3 mm thick.
8. Cook each spianata for about 2-3 minutes per side, until it appears golden on the surface and characteristic air bubbles form.
9. Serve hot, accompanied by your preferred pairings.

Trivia

The spianata or piadina can be filled in a thousand different ways. A classic of Romagnol tradition is the filling with squacquerone, a fresh and creamy cheese, and arugula, perhaps with the addition of a few slices of prosciutto crudo. The piadina has an ancient history: it was considered the bread of the poor, and over time has become a symbol of Romagnol enogastronomy, celebrated in dedicated festivals and fairs.