Hands in pasta with La Gio - The Romagna piadina

Hands in pasta with La Gio - The Romagna piadina

July 19, 2022
Do you want to get your hands on the dough and learn how to make Romagna piadina?

Take part in the Riviera Kitchen workshop at the Bassetti Hotel and discover all the secrets of piadina, to make it whenever you want at home and show off your culinary skills as a true Romagna with friends and relatives!

Giorgia, Cervese DOC and our dearest friend, organizes the Romagna piadina course in the hotel every Monday . Put your hands in the dough and be careful not to get too dirty: neither when you prepare it, nor when you eat it!

Here is Gio's recipe , which you can also follow on its website www.rivierakitchen.it or on Instagram (@ rivierakitchen_official )

INGREDIENTS:
  • 500 g type 0 flour
  • 55 g pork lard (or extra virgin olive oil)
  • 280 ml of warm water
  • 1 teaspoon of baking soda
  • 1 heaped teaspoon of salt

METHOD:
  • Place the flour on a cutting board
  • Add the salt, baking soda and lard to the center
  • Help yourself with a fork to knead, adding the water a little at a time (you can obviously knead the piadina with a planetary mixer)
  • When you have a smooth dough, make a ball and wrap it in a plastic bag and let it rest for at least an hour at room temperature
  • Create 200g balls and roll them out with a rolling pin until you reach a thickness of 4/5 mm
  • Place the piadina on a baking sheet and prick the surface with a fork
  • When the classic amber spots appear on both sides, the piadina will be cooked (approximately let it cook for 2/3 minutes per side)
  • Once cooked, let it cool straight so that the humidity does not make it elastic

Try it and let us know (to us or to Gio)!

 
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