Piada: The Delicious and Traditional Italian Street Food

on

Italian cuisine is renowned for its rich flavors, aromas, and variety of dishes, but one of the most beloved and traditional street foods is piada, also known as piadina Romagnola. Originating from the Emilia-Romagna region, specifically from the area of Romagna, piada has been a staple of Italian street food for centuries. This delicious flatbread has gained popularity worldwide, and its unique taste and texture have captured the hearts of food enthusiasts everywhere.


History of Piada

Piada's history dates back to Roman times, although the first written evidence of its existence comes from 1371, when Cardinal Anglico described the "bread of the people of Romagna" in the Descriptio Romandiolae. However, it was the great Italian poet Giovanni Pascoli who popularized the word piada, referring to it as the "bread, no, the national food of the Romagnoli." Initially, piada was a household staple made at home by the arzdore (housewives in the local dialect) in Romagna. Today, you can easily find Piada at one of Romagna's many piadineries or roadside Piada kiosks, satisfying the demands of beachgoers and locals alike for a cheap and satisfying meal.

Traditional Piada Recipe

The traditional Piada recipe is a closely guarded secret, passed down through generations of Romagnoli families. However, the basic ingredients include white wheat flour, lard or olive oil, salt, and water. The dough is rolled out into thin circles, typically around 3–4 mm thick, and cooked on a non-stick pan or a cast-iron griddle for about 2 minutes on each side. The piada is then folded in two and stuffed with various savory or sweet ingredients.

Stuffings and fillings

The fillings for piada are endless, but some traditional favorites include:
  • Raw ham (prosciutto) and squacquerone, a delicious fresh spreadable cheese with a sweet, mild, and slightly acidic flavor.
  • Squacquerone and Arugola.
  • Porchetta.
  • Sausage and greens.
  • Sausage and caramelized onions.
  • Nutella.
Regional Variations

While Piada Romagnola is the most famous and traditional version, other regions in Italy have their own variations of flatbreads. The Marche region, for example, is home to the crescia, or crescia sfogliata, also known as Piadina marchigiana. These regional variations offer a unique twist on the traditional piada recipe, making them worth trying.

Piada in Modern Times

Piada has become a popular street food globally, with many restaurants and food trucks offering their own versions of this Italian classic. In the United States, Piada Italian Street Food, a fast-casual restaurant chain, has brought the authentic taste of Piada to the American market. Founded by Chris Doody, who was inspired by his travels to Italy, Piada Italian Street Food offers a modern take on the traditional Piada, with a variety of fillings and sauces.

Conclusion

Piada, the traditional Italian street food, is a culinary delight that has captured the hearts of food enthusiasts worldwide. Its rich history, unique taste, and versatility have made it a staple of Italian cuisine. Whether you're in Italy, enjoying a freshly made piada at a roadside kiosk, or in a modern restaurant, piada is a must-try for anyone who loves good food. So, go ahead, indulge in this delicious flatbread, and experience the authentic taste of Italy.

Recipe: Traditional Piada Romagnola

Ingredients:
  • 500 gr general-purpose flour ('0' type)
  • 50 gr. lard
  • 1 teaspoon honey (chestnut or acacia)
  • 1 teaspoon baking powder (optional)
  • 110 grams of milk
  • 130 g of water
  • 1 teaspoon salt
Instructions:
  1. Mix the flour and baking powder in a bowl.
  2. Add lard, honey, and salt. Mix well.
  3. Add milk and water, mixing until a smooth dough forms.
  4. Knead the dough for 10 minutes.
  5. Cover it and let it rest for 1.5 hours.
  6. Divide the dough into 4 pieces and roll out each piece into a thin circle.
  7. Cook the piada in a non-stick pan or cast-iron griddle for 2 minutes on each side.
  8. Fold the piada in half and fill with your desired ingredients.
Tips and variations
  • Use a cast-iron griddle or a non-stick pan to cook the piada.
  • Adjust the thickness of the piada to your liking.
  • Add flavorings like rosemary or olive oil to the dough for a unique twist.
  • Experiment with different fillings and sauces to find your favorite combination

Comments

Post a Comment