It never ceases to amaze me how different the breads of Italy can be from region to region.  Emilia-Romagna’s bread is no exception. Unlike the saltless bread found in Tuscany or the crunchy paper thin wafer known as pane carasau in Sardinia, the tasty unleavened flat bread, piadina, is made throughout Romagna. Although a bit time consuming, they are simple and relaxing to make and can be eaten plain or stuffed with a few simple slices of prosciutto or flavorful veggies such as broccoli rabe sautéed in a bit of garlic and oil.

Continue reading Soul Food Italian Style: Piadina Romagnola at Our Italian Table.