Piadina

Prepare a mixture of flour, lard (about 1 hg. for 1 kg. of flour), salt, a pinch of bicarbonate and water. Roll the obtained dough, shaping ½ cm thick circles with a diameter of 15 cm.

In ancient times, the piadinas were cooked on a “testo”, a stone placed on the embers. Nowadays we use an iron pan.

Consumed instead of bread, they can be stuffed with ham or salami, or else with squacquerone and rocket salad.

 

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