Modena typical products on line sale

Piada romagnola 10.5 oz

The Piada romagnola is the oldest of Romagna’s specialities. It is made with flour (from the best corn in the heart of Romagna), fresh full-cream milk, pure Po Valley pork lard (to make it softer), salt and sodium bicarbonate. The dough is cut into balls which are rolled out and shaped in very thin disks 25 cm in diameter, which are cooked on a hot plate called a “teglia”. The Piada has very old origins that can be traced back to Roman legionaries’ invasion of Romagna. Having no food supplies, Roman soldiers prepared bread with flour, water and salt and cooked it by pressing it between two stones, which had been heated over the hearth. Piada was then called Quadra because it was divided into 4 parts.We suggest heating it up on a hot plate or a hot non-stick pan, turning a few times. There are many ways to flavour it: with salty meats, soft cheese, chocolate spread or jam. It is particularly appetising when stuffed with Raw Ham.