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Municipality of Ravenna
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The Piadina
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Recipe by ChefMatteo Salbaroli
Restaurants La Cucina del Condominio, Osteria L’Acciuga
Ravenna, Laboratory 81

Ingredients for 8 piadina

for the dough

  • 250g flour Type 1 and 250g flour Type 2
  • 80g lard
  • 20g yeast
  • 25g salt
  • 250g milk
  • 1 tablespoon of honey

for the filling

  • Parma ham PDO 36 months
  • squacquerone
  • rocket

Although the ingredients are few and simple – flour, lard, salt and water – the piadina Romagnola varies in consistency, thickness and size according to geographical location.

Unlike the piadina of Rimini, for example, the piadina of Ravenna is thicker (from 4 to 8 millimetres). To prepare it for us is an exceptional chef, Matteo Salbaroli, owner of the Osteria “L’Acciuga”, a renowned fish restaurant in Borgo San Biagio, and the nearby eatery “La Cucina del Condominio”.

In this period, Matteo is concentrating on his latest project, “Laboratorio 81”, a restaurant where typical fresh pasta of Romagna is made; as well as pasta with special flours and ancient grains that are squeezed through a mincer.

Once the dough has been rapidly prepared, for which no leavening is needed, chef Matteo slices it into smaller loaves (as many as many the number of piadina to be made), which he sets aside to rest for a couple of hours, covering them so that the dough does not oxidise or form a crust.

Then each portion is rolled out with a traditional Romagna rolling pin (the chef has a collection of them, for all types of processing), until a piadina half a centimetre high is obtained, which is then transferred onto a hot iron plate (but also on the Marche “testo” or terracotta) for no more than two minutes, flipping it over only once.

At the restaurant, the piadina is usually served in slices with different fillings: the classic one, also for chef Matteo Salbaroli, includes Parma ham, rocket and squacquerone cheese.

To please the most refined palate, however, he also offers an alternative recipe in which fermented black garlic powder is mixed into the dough. In this case, once pulled, the piadina is fried in boiling oil and is excellent with cheese and cold cuts.


Home cooking conquers the city

Chef Salbaroli –3 successful restaurants and 18 employees – is the senior professional and natural leader of the newborn “RavennaFood” project, the network of “taste professionals”made up of about twenty chefs, “virtuous” producers and local gourmets, with the aim of enhancing the quality of Ravenna’s cuisine.

The key words of this new philosophy in the kitchen are “ethics” and “quality”. By “ethics” we mean an attention to safeguarding and protecting local products and processing techniques at Zero Kilometres, from the perspective of a modern economy that shuns waste and with a view to bringing the highest “quality” and absolute authenticity of the ingredients to the table, as well as advocating slow cooking, which favours the retention of the properties of the each product.

So, Matteo Salbaroli, partner of “Chef to Chef Emiliaromagnacuochi”, with the help of the general secretary, Michele Ceccarelli from Ravenna, began to build up a network and involve young chefs and the best local produce start-ups, who all share a great desire to create, experiment and develop. Such as, for example, the makers of Voghiera fermented black garlic, the poultry and wild game breeders of Pelloni and the cold cuts of Mora Romagnola di Spadoni.

And when product quality is assured and ethics safeguarded, all that remains is to rely on the passion and creativity of a group of enthusiastic chefs: In addition to Salbaroli, the new team is led by the young Michelin-starred chef Mattia Borroni, the MasterChef 2016 champion Erica Liverani, the brilliant ice cream maker chef Francesco Bendandi, the entrepreneur and chef Massimiliano Gentile, the creative chef, Gaetano Latino and the passionate interpreters of tradition, chefs Raffaele Parisi and Simona Di Marco. Together they have created a virtuous circuit that keeps an entire quality chain alive and enhances the identity of the territory.

In just a few months of activity, the “RavennaFood” project has already shown that gastronomic culture begins in a kitchen but ends in the square: in fact, many such initiatives have already been held for the city, appealing to both tourists and people from Ravenna. A case in point was the Festival “di Porta in Porta”, where tables were set outdoors, beside the gates of the city, and both haute-cuisine and tavern-style food were prepared for children, with a non-stop stream of freshly kneaded pasta “Sfogline”.

Or again, the collaborative composition of Dante’s menu, in honour of the great poet’s centenary. Among the many events that involved citizens and tourists, there was also an opportunity to take part in the “Suspended Dish” solidarity project and its evolution “Eat at home” for the homeless at Easter and, during the lockdown, the “Shared Dinner”, i.e. the invitation to chefs, left without a restaurant, to cook four-handed menus in a colleague’s kitchen. This shows how the real glue of the newly born “RavennaFood” lies in the team spirit of the chefs: working as a network to support each other and empower the individual and, thus enhance the quality of the offering.

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Ultima modifica: 4 December 2020

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