Piadina Romagna

Photo by Stephen Clarke

This thin flatbread hails from the Emilia-Romagna region of Italy. Vivo’s owner Michele Zama shares a ricetta della nonna (grandmother’s recipe), passed down through generations.

Courtesy of Vivo

Serves 4

  • 2 pounds flour
  • 3 fluid ounces olive oil
  • 2 cups water
  • 1 tablespoon salt
  • 3 teaspoons dry yeast

Put the flour in a large bowl with the salt and melted yeast. Mix well. Pour in the olive oil and water, then mix again until all the ingredients are evenly bound together.

Make a dough and work it thoroughly until it becomes soft, not sticky.

Form small dough balls (about 6 ounces each) and give them a flat, round shape. Let them rise for an hour or so. Cook with olive oil in a hot flat pan.

Add fillings of your choice – arugula, tomato, cured meats and cheeses all are traditional but the options are endless.

 

What to Drink: Saladini Pilastri ‘Falerio’ Marche

“Fresh, mineral and with a little acidity this is Pinot Grigio for grown-ups! There’s enough weight to match the creaminess of the avocado and the herbal acidity tempers the peppery rocket.” Rupert Owen, Premier Crew sommelier