When I open this Blog I did't know what write about my region, UMBRIA. When you leave in a country you don't think the its traditions are very important for people that leaves in other Nations. Well, today I want make a good gift: one of easier and traditional Italian recipe: "PIADINA ROMAGNOLA". I eat it every day and it's favolous. This recipe is very very easy: for one person: 100-150 gr. cornflour type 0 (for salt recipes); some yeast ( a little); water. STOP! Ok: 
let's go to do it: I made it in a wood-place ( 60 cm. X 100 cm.): is tipically italian to does all pasta's recipes: it's a "flat", -very hard to translate- and I put this photo to understand You.. You'll mix cornflour, yeast and some water: "impastare" --> to mix togheder with your hand, after 3-5 minutes the result will be likes this photo on your left. Now you must remain it for 2-3 hours stopped , and cover by cloth (an kitchen-clean cloth, of course). ----------> After 2-3 hours , (or when you feel hungry ,likes me..) We can turn on the fire and put it a frying pan and put it for some minutes 4-5-6.., just the "piadina" will be likes a first photo in this post. Attention! If the frying pan is very hot the "piadina" will cook in only 2-3 minutes, after it will combust and will not be good to eat. OK, now you have you PIADINA ROMAGNOLA, but what are charateristc Italian ingredients? 1) "Prosciutto di Parma" + or"Mozzarella di Bufala!; or:2) "Salame Milanese" + "formaggio fuso (fused) a fette , dolce". The first is very expansive - in your country more than in Italy, the second one less and i made always the second. The very good thing is with Piadina Romagnola you can add what you want , every you like. Someone add it "Nutella" italian fused chocolate, or Normal mozzarella and little fresh tomatoes, charateristic Naple's product. BlogmasterPG
let's go to do it: I made it in a wood-place ( 60 cm. X 100 cm.): is tipically italian to does all pasta's recipes: it's a "flat", -very hard to translate- and I put this photo to understand You.. You'll mix cornflour, yeast and some water: "impastare" --> to mix togheder with your hand, after 3-5 minutes the result will be likes this photo on your left. Now you must remain it for 2-3 hours stopped , and cover by cloth (an kitchen-clean cloth, of course). ----------> After 2-3 hours , (or when you feel hungry ,likes me..) We can turn on the fire and put it a frying pan and put it for some minutes 4-5-6.., just the "piadina" will be likes a first photo in this post. Attention! If the frying pan is very hot the "piadina" will cook in only 2-3 minutes, after it will combust and will not be good to eat. OK, now you have you PIADINA ROMAGNOLA, but what are charateristc Italian ingredients? 1) "Prosciutto di Parma" + or"Mozzarella di Bufala!; or:2) "Salame Milanese" + "formaggio fuso (fused) a fette , dolce". The first is very expansive - in your country more than in Italy, the second one less and i made always the second. The very good thing is with Piadina Romagnola you can add what you want , every you like. Someone add it "Nutella" italian fused chocolate, or Normal mozzarella and little fresh tomatoes, charateristic Naple's product. BlogmasterPG
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