hotel Riccione and Kitchen

We start with the recipe from the chef of our hotel in Riccione: Mrs. Teresina, excellent cook and Romagnola DOCG.Dal 1960 in still traditionally continutà and in the management of 4 Seasons with his son Gianluca, the piadina, "pieda" in dialect, is produced according to the rules dictated by the mother, here's a preview of the following recipe: The term pié or piada, in Romagna means, a crushed composed of flour, water, salt and, depending on the locations, other ingredients. The piada classical Romagna is pulled with matterello and cook made on the text, a pan clay from the bottom edge, the fire of burning embers. It becomes a large disk picchiettato of brown for ardori fire, crumbly, tender and delicate taste. The piadina foresees a peasant ingredients: flour, lard, baking soda and sugar. Too many are local variations and family to draw its exact formula.Ma for our customers we indications: