Casella di testo:  
Hotel Consul Rimini Bottone numero 3Bottone numero 3Bottone numero 3Bottone numero 3Bottone numero 3


Easy to prepare, in about 30 minutes and even easier to cook in 10 minutes, if you are equipped with "text", a typical cast iron pan (one time terracotta).

We start mixing the flour with lard, then add the salt and baking soda, and finally the warm water or milk to make the dough smooth and compact. Put it to rest for about 30 minutes in a bowl covered by a cloth, and then separate the mixture in 4/5 balls (depending on desired thickness) and spread with a rolling pin to reach a round shape with a diameter of about 20/25 cm.

The flatbread is ready to be cooked using the text or alternatively a round baking pan, taking care to punzecchiarne the surface to prevent the formation of bubbles. Hot, steaming and fragrant here it is ready to be stuffed with meats, cheeses, vegetables or savored alone in all its fragrance.

From Ravenna to Rimini taste of the typical Romagna cuisine is best expressed with slight variations in ingredients, the method of preparation and the final result. The Piadiana, for example, can not be said that changes flavor, but in Ravenna is more thick, crumbly texture and mellow, while Rimini is thin, light, almost pastry. The most good? It's just a matter of taste! Here is the recipe, along with many others to make a really tasty typical lunch Romagna from appetizers to desserts not to mention the excellent wine!

Ingredients for 4 people:

500 g. flour + 50 g. + 6 g of lard. salt + 2 g. bicarbonate + 200 g. lukewarm water (or milk)