Rotolo
Piadina rolled instead of folded, with various fillings.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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The Piadina itself has ancient roots in the Romagna region of Italy, dating back to the Roman Empire. Its humble origins as a peasant food have evolved, and the 'Rotolo' is a more recent adaptation, showcasing the versatility of the piadina.
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The Piadina Rotolo represents a modern take on a traditional Italian street food. It highlights the resourcefulness and adaptability of Italian cuisine and reflects Italy's culinary traditions that center on fresh, regional ingredients.
Street Food Staple
Piadina, in general, is a common street food item, particularly in the Romagna region. The Rotolo, its rolled version, allows for easier handling and portability.
Regional Variations
While Piadina is mostly associated with Emilia-Romagna, local variations exist in other regions of Italy, with slight changes in ingredients or preparation methods. The Rotolo naturally inherits this regional adaptability.
Social Gathering Food
Like many Italian foods, Piadina Rotolo is often enjoyed in casual social settings, such as picnics, quick lunches, or informal gatherings with friends and family.
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The flavors of a Piadina Rotolo are entirely dependent on the filling, ranging from savory to sweet, simple to complex. Expect a balance of textures and temperatures, from the warm, soft piadina to the various fillings.
The base flavor is that of the piadina itself, a flatbread traditionally made with flour, lard or olive oil, water, and salt. Common fillings include prosciutto, various Italian cheeses (like mozzarella, stracchino, or squacquerone), arugula, tomatoes, grilled vegetables (zucchini, eggplant, peppers), pesto, sausages, and even Nutella for a sweet variation. The fillings are often combined to create balanced and flavorful profiles, focusing on fresh, high-quality ingredients.
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Piadina Freshness
Ideally, use freshly made piadina for the best flavor and texture. If using store-bought, warm it slightly before adding the fillings to make it more pliable and prevent cracking when rolled.
Layering Ingredients
Layer the ingredients carefully to ensure an even distribution of flavors in each bite. Place wetter ingredients (like tomatoes or pesto) away from the piadina to prevent it from becoming soggy.
Rolling Technique
Roll the piadina tightly but gently to avoid tearing. Secure the roll with toothpicks if necessary before slicing. Serve immediately after assembly or shortly after to prevent the piadina from drying out.
Quality Ingredients
Use high quality fillings such as Prosciutto di Parma, or regional cheeses to enhance the flavour profile
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