Italian bread, the piada, is a kind of flat, unleavened bread, often used in antipasto dishes and sometimes even served with soup.
The ‘piadina’ is one of my favourite Italian snacks which is basically a prosciutto crudo and mozzarella wrap.
The piada can accompany just about any dish and when filled to be eaten as a wrap, is called a “cassone”.
Prosciutto crudo and mozzarella is the traditional filling, but there are plenty of other versions as well.
Below we give you the traditional Italian recipe from Emilia Romagna, which is simple and quick.
Ingredients for four people: 500 grams of flour, three tablespoons of lard (or for a light version use extra virgin olive oil), salt, a pinch of bicarbonate soda, warm water.
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