© 2019 Blend Bistro & Wine Bar, Bangkok

The Humble Piadina

June 26, 2019

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Piadina has a long connection with the history of the people of Italy.

 

This old traditional “bread” recipe has become, with the passing of time, a traditional dish known among all strata of society, transforming itself from the bread of the poor to a mass produced snack food loved by many.

 

Yesterday, it was the food of the poor. Today the most refined palates also appreciate it. The Piadina has served as poetic inspiration for a series of famous writers, such as Aldo Zama, Aldo Spallicci, Sea Moretti and Giovanni Pascoli who, don’t hesitate to praise the piadina, a dish almost “as old as man.”

 

In the Middle Ages, the vast majority of people could only eat what they produced, but their gentlemen landlords imposed the use of their mills to make a profit from wheat flour.

 

Because of this, the Piadina – an humble flat unleavened type of bread made of flour, water, and salt in thinly cooked slices – became the daily food staple of the region. Not by choice, but by force at that time due to the demands of the landlords.

 

The Piadina then somewhat lost it's way until the 18th century when various regional variations were noted in cookbooks of the time.

 

It really came back into vogue in the 20th century, made with soft wheat and corn flours, cooked on the “testo” griddle, and filled with cold cuts, grilled meats, vegetables, and cheese.

 

During the economic boom of the 1960s, the piadina truly left the domestic hearth to light up the passion of a new wave of tourists and vacationers that arrived in Italy in large numbers.

 

Every year, these people arriving from all over Europe and beyond were immediately attracted by the first kiosks selling it along the streets leading to the beaches in Italian holiday destinations.

 

Today, the piadina (or piada) is known by all. Stuffed full of vegetables, cheeses, meats, it became a quintessential street food of Italy. And it can even become a dessert, or be turned into a vegetarian dish by replacing the traditional lard used in the old fashioned recipe with olive oil or soymilk.

 

Which very neatly brings us to the Blend Bistro & Wine Bar Piadina...

 

It's a very traditional Piadina in look and style with a very modern filling of Mozzarella cheese, Parma ham, tomato and oregano. Perfect as a lite bite with a glass of red wine or a cold glass of Peroni beer. 

 

Why not try it soon!

 

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