In Italy, the kitchen is at the heart of a well managed hotel, and so our kitchen has always received particular attention and care, nurturing traditional “local dishes” as well as developing interesting and harmonious modern fare.
This combined menu, together with the flexibility of the management, aims to please everyone’s palette and needs, including children’s menus.
On Saturday evening, the buffet is open from 19.30 to 21.00: you will find prosciutto, salami, salads, chocolate spread and ………..
LA PIADINA ROMAGNOLA
Homemade, always warm and as much as you like.
1000 gr. flour (preferably Type 0)
200 gr. lard
400 gr. hot water
A good tablespoon of white salt.
Sift the flour onto a work surface and add the salt.
Form a cavity in the centre where you put lard then add a little hot water to be able to dissolve it completely with the help of a fork.
Knead vigorously until it is all smooth.
Divide the dough into balls 10/15 then with a rolling pin roll up to a thickness of about 2 millimetres.
For cooking, in the absence of a true “teglia” (iron plate, formerly Terracotta), you can also use a teflon pan that is able to put on a gas stove.
When the “teglia” (which we call “Teggia”) will be very hot, you can proceed to cooking.
Once on the “teglia”, Piadina is turned frequently and pierced with a fork to prevent air bubbles forming;
Piadina must be cooked outside and inside.
At this point, when the bubbles to the surface are scorched Piadina is ready to be eaten.
With everything you like:
In addition to the classic “prosciutto, salame and stracchino (creamy cheese)” with rocket (small aromatic salad), are part of the history of traditional Piadina, herbs or spinaches (boiled and then fried with olive oil and garlic), grilled sardines or sausages.
The younger generations ensure that is also very good with Nutella, but Piadina was originally a poor man’s food which was sobstituded for bread.
If you are unsuccesfull:
Try to vary the consistency of the dough by changing the amount of lard and water, but most of all wait for the cooking surface to be hot enough.
There are some variations to this recipe which replace part or all the water with milk, and add a pinch of baking soda. Vegetarians replace the lard with the oil. This is still the only and the more traditional recipe of Piadina Romagnola.
The only change allowed is the replacement of lard with fat residue from the cooking of sausages or beef fat, which confirms the birth of Piadina as the poor man’s food and made with what was available to the “Zdora” (the landlady) .
Enjoy your meal!