Piadina [pja'di: na] or Piada ['pja: da] is a thin Italian bread, usually prepared in the historic area of ​​Romagna (ForlÃÆ'¬, Cesena, Ravenna and Rimini). Usually made with white flour, lard or olive oil, salt and water. This dough is traditionally cooked on a terracotta plate (called teggia in Romagnol), although currently a flat pan or electric box is usually used.
Piadina has been added to the list of traditional Italian regional food products in the Emilia-Romagna Region.
Video Piadina
Origin
Piadina is a typical area of ​​Apennines ForlÃÆ'¬, Cesena and Rimini, as well as the region of Ravenna and other Romagna regions. It is also widespread in the Montefeltro region, the province of Pesaro e Urbino, the province of Ferrara and the Republic of San Marino.
Maps Piadina
Etymology
The etymology of the word "piadina" is uncertain; many think the term "piada" (piÃÆ'ªª, piÃÆ'¨da, pÃÆ'¬da) is borrowed from the Greek word for focaccia. Others thought the term was borrowed from another language because of the great use of similar food throughout the Eastern Roman Empire. The term "Piada" is authorized by Pascoli, who adapted Romagnol "piÃÆ'¨" to his more Italian form. Romagna was strongly influenced by Byzantium during the early Middle Ages when the Eastern Empire retook parts of the Western region that had fallen into barbarians that attacked. At that time Ravenna was the capital of Exarchate, and that would explain how the Greco-Byzantine recipe enters local gastronomy.
The first written evidence of Piadina as it is now dated dates back to 1371, in Descriptio Romandiolae compiled by Cardinal Anglico, which for the first time prescribed the Romagna bread; "It is made with wheat flour dampened with water and seasoned with salt, then squeezed with milk too, and also a little pork fat."
Modern era
Piadine is usually sold immediately after preparation at a special kiosk (called piadinerie ) filled with various cheeses, cuts of meat and vegetables, but also with sweet stuffing like jam or Nutella. There may be small differences depending on the production zone. Piadine produced around Ravenna and ForlÃÆ'¬ are generally thicker, while those produced around Rimini and the Marche region are thinner and larger in diameter.
A Belgian company, owned by Swiss group Renzi AG, claims to have intellectual property rights over a product called piadina . This can be easily circumvented, simply because piadina is a small piada and the ratio of materials, preparation and presentation can be changed at will.
Piadina even found a way into space, eaten by Russian cosmonauts as part of a Mediterranean dietary experiment at the International Space Station.
Menurut Giovanni Pascoli,
There is nothing more to say about Romagna than our bread... it is a symbol that speaks of devotion to our land.
See also
- Crescentina
- List of Italian dishes
References
External links
- (in Italian) PiadinaOnLine
- (in Italian) Piadina's History
Source of the article : Wikipedia
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