Piadina Romagnola recipe: the perfect thin Italian flatbread
What could be better than a fresh beer and a good Piadina with friends?
One of the most famous Italian street foods is certainly Piadina Romagnola.
The real Piada has Emilian origins, but among the Paduan street food it can never be missing: hot, fragrant, crunchy and delicious, to try at least once in a lifetime. Strictly eaten outdoors with a fresh beer and a table of friends.
The traditional piada is stuffed with raw ham, rocket and squaquerone, but I can assure you that whatever you put in it will still remain exceptional. Today I made it with caramelized red onion, red cabbage in sour, smoked ham, crescenza, two leaves of salad and a little bit of mayo.
This is my recipe for a very good homemade Piadina. This was a gift from an Emilian's friend and since inheriting it, I have never changed it.
When you have the chance, go and eat it in one of the street kiosks on the Riviera Romagnola, you won't regret it.
Have you ever tried a Piadina Romagnola?