Piadina recipe: Cooking piadina and crescione in Rimini by KATHRYN BURRINGTON travelwithkat.com
had never been to this part of Italy before and it was fantastic to discover such beautiful scenery. It is a little wilder and more rugged than the gentle flowing
now as it was then. Today, it can be found in homes, restaurants and street stalls throughout the region.
hills of its more famous neighbour, Tuscany.
During our day out in the hills of Rimini we were treated to
culinary heart of italy
near the little village of Gemmano. We made crescione, a
a cooking lesson at a delightful inn, Locanda di Onferno,
With its many wonderful ancient towns, stunning
type of the piadina, with their superb chef, Maria.
medieval cities and breathtaking scenery, Emilia
How piadina is made varies a little from town to town,
Romagna is the culinary heart of Italy. It is the birthplace
village to village, and home to home, but we were shown a
of numerous pastas, including the tortellini of Bologna
traditional recipe with a healthy twist in that the lard that
and many other well-known specialities like prosciutto di
is found in an authentic list of ingredients was replaced
Parma and Modenaâ€™s balsamic vinegar, to name but two.
with olive oil. At this inn they use an old variety of sweet
Rimini, itself, is home to the ancient flatbread piadina,
red wheat called Gentil Rosso, which grows in the hills of
which dates back to the Romans and is just as popular
Montefetro, to make the flour used for the piadina.