"Piadina Romagnola" (Unleavened Bread) Italian Dish

Photo: patiba

Ingredients

500 grams of flour

300 grams of lard (" strutto")

salt

1 pinch of bicarbonate of soda

tepid water

Preparation

Mix into dough flour, lard, salt, a pinch of bicarbonate of soda

And enough tepid water it takes to get a rather solid dough.

Roll it out into 1/2 cm. thick and15 cm's large disks.

Cook them, turnig them, over frequently and piercing their surface

With the fork tip.

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About

The "paidina" is the most traditional speciality of Romagna (Italy). Actually it is a sort of unleavened bread with a long tradition behind it, formerly cooked on a special earthen-ware slab called "testo" over a charcoal fire. Nowadays they generally use an iron trying-pan.
In Romagna they are used to filling it soft cheese (Squacquerone cheese) or fried slices of bacon or else cabbage.
Good homemade "piadine" should always be accompanied by a lot 'of red wine (Sangiovese or Cagnina).