Piadine are the wonderful flatbreads made in Romagna (east of Bologna), and though one might expect them to be an old, old tradition, their status as the day-to-day bread Romagnoli enjoy is fairly recent, because they contain lard that few could afford (except for special occasions) until after WWII.
Piadine are quite easy to make, and quick too, because there's no rising involved. Tradition dictates that they be slathered with a spreadable cheese, for example stracchino, topped with prosciutto, and folded in half, but I have also enjoyed a piadina folded around grilled sausages and onions -- it made for a different and quite invigorating breakfast, and was just what I needed after a night in the rain at Imola, where my friends and I had gone to see a Formula 1 race.
If you serve piadine at a cookout or picnic, expect people to wonder at their appearance, and then gobble them up!
Some other Hearth Breads
Panigacci are Ligurian
Chapatis are Indian
Pita Bread is Middle-Eastern
Comments
Oh, Kyle! You’ve certainly gotten my attention! The cheese and prosciutto?! Oh — YUM!
Now I’m hungry, even though I waited until after lunch to stop by your (A)WW post. Maybe we’ll have Italian food for dinner. (Oh, wait, we had Italian food last night…and the night before…)
Nice post!