Piadina romagnola: the soul of the street
If Emilia takes pride in filled pasta, Romagna takes pride in its piadina. It is the flatbread of the street, the one you eat while walking, and for us it is much more than a side: it is a declaration of where we come from.
Simple, but not plain
Flour, water, a little fat and heat. The piadina hides nothing, and that is why every detail counts: the thickness, the point of the griddle, the right filling.
We serve it the way it is done in Ravenna, with speck or porchetta, or in its crescione version, folded and filled with tomato or seasonal vegetables.
Street food, a table of friends
The piadina reminds us where we come from: a neighbourhood kitchen, generous and without posturing. It is high street cooking, and it pairs surprisingly well with a glass of bubbles.
So, some nights, we put it together with champagne. It sounds odd, it works a treat, and it sums up pretty well how we see eating and drinking.