The Piadina Romagnola made with love

In collaboration with the Association of Mariette, this cooking class is dedicated to the handmade Piadina Romagnola: from "Romagna food", as Giovanni Pascoli writes, to one of the most famous contemporary street food!

While you observe the demonstration of the preparation and cooking on the authentic clay pans of Montetiffi, handicrafts of our territory, there will be a historical and cultural introduction on the preparation and what the piadina represents for Romagna cuisine.

To follow, a deepening on the raw materials used: the different types of flour used in the past and today, the lard of Mora romagnola Presidium Slow Food, sweet salt of Cervia.

Each participant, in his own fully equipped workstation, followed by his own Marietta, will learn to knead, pull, strictly to the rolling pin, the piadina and live the experience of cooking them on clay pans.

At the end of the course each participant will take home their piadina but only after a small taste in combination with the Squacquerone di Romagna DOP. You will also take home an apron printed on Romagna canvas of Casa Artusi and a small book with recipes and insights of the cooking class.