Ingredients:

500 gms of flour
30 gms of lard
a pinch of salt
a pinch of baking soda
a little bit of tepid water

Piadina is the most traditional speciality of Romagna. Once it was cooked on a special earthenware slab called “testo”, nowadays an iron frying-pan is used on top of the stove. Mix all of the ingredients to form a rather solid dough. Roll out into Ѕ cm. thick and 15 cm’s large disks. Cook , turning frequently and piercing the surface with a fork tip. The piadina are eaten with soft cheese or cold cuts.

Ingredients:

500 gms. of flour
2 eggs
2 tblsp of vinegar and 2 of olive oil
a pinch of sugar
a pinch of salt
100 gms of lard

Prepare a large heap of the flour, pour in all the ingredients and mix the dough for several minutes. Divide the dough into many small parts. Roll out the pieces of dough into thin disks. Melt the lard in a frying pan and fry each piadina until golden brown. Remove and place on brown paper to absorb the grease. At this point you can sprinkle the top of each piadina with either sugar or salt to have a sweet or a salty piadina.

Ingredients for 4 servings:

500 gms of soft cheese (eg. “squaquaron”)
600 gms of white flour
brewer’s yeast
1 tblsp. of vinegar
1 tblsp. of lard or 2 tblsp. olive oil
salt to taste

Mix all the ingredients and knead to get a firm dough. Divide the dough into small balls. Roll each ball of dough into a Ѕ cm. disk. Melt the lard in a frying-pan, and when hot cook the piadine. When they are golden brown, remove from the frying-pan and place on brown paper to absorb the grease. Salt and serve.

Ingredients:

500 gms of pork crackling
500 gms of bread dough already risen
4 eggs
50 gms of lard
salt to taste

Ingredients:

a loaf of bread
a little bit of milk
1 egg
3 or 4 chicken livers
grated parmesan cheese
a few sage leaves
salt to taste