“La Piadina”, which in our area is still called “la piè int’la tégia” (pizza baked on “testo”, which is a terracotta flat pan), is a kind of flat bread traditional of all the territory of Romagna. In the original recipe of the past, the dough was made just with wheat flour and water, and sometimes a little bit of salt. Kneaded and left to rest a little, then it used to be baked on a terracotta flat pan called “testo” on the firedogs of the fireplace (on the so called “cavdôu”) and turned often from one side to the other. Then the water was substituted by cheese whey, which was also eaten with the “piadina”. It was then added lard and salt, till we get to nowadays when the ingredients are: wheat flour, lard, dried yeast, milk, dried white wine; everything is mixed together, left to rest and then the dough is flattened with a rolling pin in the shape of round pieces.
“La piè” must be baked on the terracotta “testo” (whose material comes from Monte Tiffi), it substitutes bread and can be served with any kind of dish, it’s especially great with the cheese called “tomino”, a soft and mature cheese which is traditionally named “squaquarôu” (squaquerone) in the Ravenna area.
