Original
“Teglia di Montetiffi”
flat terracotta pan
fresh piadinas made on the spot
HISTORY OF PIADA
The discovery of bread may have been made when a woman inadvertently dropped some dough on a flat stone burning in the sun. Nowadays, Bedouin nomads eat bread of this sort. At the end of the day, at night, they place flat stones on the fire and, when they are hot, place a thin layer of dough on top of them. This bread is called Kurs Nar, or “fire bread”.
Still at the beginning of this century, the piadina was the food of poor farmers and rural folk in Romagna. Bread was made and baked at home all over in the Romagna countryside week after week. People turned to piadinas only when bread ran out too soon and there wasn’t time to make any more.
Sometimes there was little wheat flour and so piadòt was made by mixing wheat and corn. Sometimes flour and boiled potatoes were even added.
TRADITIONAL DOUGH
Soft flour wheat, water, lard, salt, milk, baking soda.
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