The ingredients of piadina are flour, lard, baking soda, milk and sale. The simplest version of piadina does not contain lard is prepared with water instead of milk.
Piadinas are best served warm (after max. three minutes from cooking), possibly at the so-called “piadinari” kiosks of the city or prepared by azdore (“women”) of Romagna.
Ingredients for 4 people
• 500g white flour;
• 50g of lard (or 5 tablespoons of extra virgin olive oil);
• 6g salt;
• 2g baking soda;
• 6g salt;
• 200ml milk (or warm water)
Place the flour on the cutting board, add the lard (or olive oil) and then the salt and the baking soda. Using warm water or milk, mix it all up to get a compact dough. Split it into eight balls and let it rest for approximately 30 minutes under a napkin.
Roll out the pagnottine with a rolling pin until you get around 25cm wide and 3/4 mm thick discs; in the meantime heat the pan on the fire (earthenware, cast iron or a modern non-stick pan). Once hot, place the piadinas on it for a few minutes, turning them with a long-bladed knife. Cut piadina in two and serve it with ham, scquacquerone and ruccola, or even plain.
Crescione is a big stuffed ravioli-like bread prepared with the same ingredients of piadina and baked on the baking tray. They can be stuffed with pumpkin and potatoes, mozzarella and tomato, spinach and traditionally herbs.
Crescioni’s edges are usually pressed together with the prongs of a fork.