What better way to enjoy the goodness of charcuterie from Emilia-Romagna than a hot, fragrant piadina? To show us how to do it we have Verdiana Gordini of the Mariette, a Slow Food Community.
As she teaches us, the piadina may have different forms and flavors, according to its place of origin. The piadina from Rimini, for example, is fattier – as it uses more lard – and thinner, while the piadina of Imola is larger. In general, every family has its own recipe that may be near or far from the “canoncial” version.
What they all have in common is the filling, as a piadina calls for charcuterie, and squacquerone cheese of course. Emilia Romagna is a land of world-renowned charcuterie. Try the Culatello di Zibello (Slow Food Presidium), Parma ham, bacon, capocollo… they’re all wonderful!
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site! This episode of How It’s Made was produced by the Emilia-Romagna Region.
Event languages: IT, EN