Piadina is a food that immediately makes the desire for summer explode!
Our technologist Carmelo Loiacono offers an alternative version to the classic Romagna version, replacing the lard with sunflower oil.
Why exactly this type of oil?
• It is lighter than lard and is of vegetable origin;
• has no particular aftertaste, which can be opaque;
• makes the dough elastic and easily workable, without the typical “shrinkage” effect when rolling out the dough with a rolling pin.
For this recipe, our basic type “0” flour for shortcrust pastry and biscuits from the Anima di Pasticceria line was used.
It is an excellent flour for biscuits and pies, therefore also perfect for a dough that does not require leavening, such as piadina.
Ingredients:
500 g Soft wheat flour type “0” Lendinara grinding
2.5 g Bicarbonate for food use
10 g Salt up
50 g Sunflower oil
200 g Tap water at room temperature.
