Nonna's Piadina Recipe on Food52 (2024)

FAQs

What are the different types of piadina? ›

Today you can eat piadina as classical street food and, depending on the location, you can find it in two different types: piadina romagnola, which is thicker, and piadina alla riminese, which is thinner and has no yeast.

Top tip: cut it in half to make it easier to eat. A very traditional way to eat piadina is with prosciutto (ham), baby leaf rocket, and Italian squacquerone (a fresh soft cheese).

Wonderfully versatile, they're also perfect for tearing, sharing and dipping — but however you decide to eat them, always warm them first so the full flavour of the flatbread can fully unfurl.

Piadina romagnola (Italian: [pjaˈdiːna]) or simply piadina ( Italian: [ˈpjaːda]), traditionally piada, is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water.

noun. [ feminine ] /'pja'dina/ culinary (focaccia) thin Italian flatbread.

A type of flatbread, it can be cooked on a griddle or a pan, and be rolled thinner or thicker. In Rimini, it is made thinner and wider and called "piada". Further north, in Forli-Cesena and Ravenna it is made thicker and smaller and called "piadina".

FiberPasta Piadina contains a high fiber content (10%) and it has a low glycemic index (G.I. 34). It contains no lard, no yeast, no cholesterol. All FiberPasta products are suitable for Vegans and Vegetarians.

With the same dough as the piadina you can also make CASSONI, a piadina folded in half closed and then cooked, stuffed with tomato and mozzarella, rosole, or potatoes and sausage. – sets you free from etiquette. PIADINA IS EATEN WITH YOUR HANDS! And if you want you can even lick your fingers!

A piadina is a kind of Italian flatbread similar to a tortilla. In some regions of Italy, you can buy piadine filled with meat, vegetables, cheese, and more from stands on the street.

[pee-ah-Dee-nah] Piadina is a rustic Italian flatbread sandwich, prepared with dough cooked fresh on a griddle and typically filled with a variety of meats, cheeses, and vegetables.

How do you reheat piadina? ›

To reheat: A single piadina is easily reheated in a hot cast iron skillet on a griddle for 1 to 2 minutes per side. (No need to thaw beforehand). Or, place in a toaster oven for about 2 minutes until heated. To reheat the entire batch, remove the paper between the rounds and sprinkle each round lightly with water.

Piadina is an Italian flatbread from the Emilia-Romagna region. The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called Squacquerone but any soft cheese will work.

The latest from the restaurant's kitchen is a Piadina, which Olive Garden describes as a "richer, cheesier" quesadilla.

The difference between the two is essentially the method of consumption: the cassone is a stuffed piadina that is folded after filling and before cooking. To close the cassoni, use the tines of a fork to seal the edges well.

Lavash (Armenian: լավաշ; Persian: نان لواش) is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea.

Piadina use leavening, tortillas use none

No yeast is needed to make tortilla, but a pinch of bicarbonate of (baking) soda (4 g per 500 g of flour) is added to piadina dough. However, this innovation dates back to the 30s and was unheard of before then.

Piadina v.s Panini: the piadina is lighter compared to the panini. Think of it as only the thin crust of pizza filled with just the right amount of prosciutto , mushrooms and other fresh ingredients. Whereas the the dough of the panini is thicker.