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	In January 1920 he was born in Forl&igrave;, founded by Aldo Spallicci, the illustration of the Adriatic magazine &quot;La Pie&quot;. The editorial signed by Management said: &quot;Nothing says more Romagna this our bread.&quot; (...). So this is a symbol that says devotion to our land. &quot;This statement and the name given to the monthly, highlight the capacity &#39;of the piadina to identify and unify the land of Romagna under one emblem. The identity&#39; piadina - Romagna is earlier the birth of the monthly La Pie, and is attributable to the illustrious poet Giovanni Pascoli, who called it &quot;the bread (...) national Romagnoli&quot;.</div>
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	With Piadina, or Romagna piadina, pious Romagna, Romagna pjida, Pieda Romagna, Romagna pji, pida romagnola, in Romagna it means a cake made of wheat flour, water, salt, and places, other ingredients. The Romagna classical piadina is pulled thin with a rolling pin and a blazing fire of coals, cook made on the text, a clay pan, bottom hem, whose shape is something primitive. The result is a large disk of brown specked to the heat of the fire, flaky, tender, delicate taste, which is consumed with good cold cuts, cheeses, fresh herbs and generous Sangiovese di Romagna.</div>
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	The simple piadina expected as ingredients:</div>
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	&nbsp;</div>
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	1 kg of flour</div>
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	20 g of leavening dose</div>
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	180-200 g of lard</div>
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	a pinch of salt</div>
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	half liter of milk.</div>
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	The peasant provides the following ingredients: flour, lard, baking soda and sugar. The more rustic prepares, instead, without lard and with water instead of milk.</div>
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	About flatbread he will be known to determine the canonical recipe is impossible, and perhaps even unfair. Too many local and family variants to compile the exact formula. It happens also for the more complex dishes: each believes that the true recipe is its. Many sides of the same piadina, in short, but some parameters in diversity &#39;certainly exist. The altitude, for example. They range from the lowest to the highest in Riccione Forli. The magnitude, as the trays of &quot;Montetiffi&quot; ​​and smoothed unreservedly and well cooked. In short, a real headache for connoisseurs and traditionalists. Fortunately, there are three key points. In practice, water, flour and salt. The remainder is the variable part of crazy: type and amount &#39;of fat used, oil, sugar, baking powder and milk. There are even those who adopt the honey. A perhaps unusual for a puzzle gourmet food that is not even a plate itself; but it boasts ancestors and relatives with half the world.</div>
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	The combination with the piadina is very varied and you can ensure that it adapts to many foods. And more suitable for those who melt, such as cheese, and sausages, with a warning: do not marry with those too salty, like the Tuscan ham. The extension stops in two variants: with herbs and potatoes, typical of the Apennines Tosco Romagnolo (the tradition does not admit more!) Here is then the watercress, the dough thin flatbread folded into herself, enclosing stuffed with cooked herbs, pumpkin or potatoes is also confirmed Pasture in one of his poems: &quot;Unleavened holy and poor of the Afflicted (...) who accompanies all&#39;erbe rural ...&quot;.</div>
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	In practice for the tomato and mozzarella, which depopulated of all boards, and Nutella, there is no escape, the first hypothesis is a kind of theft to pizza, the second a perversion of taste. To be believed !!</div>
