We live in Romagna. A region of Italy where Pizza is okay, at three in the morning, after a big night out. Piadina, on the other hand, are a way of life, and hardly a meal goes by without them. When we moved to Rimini, the Daughter immediately became addicted, stuffing piadina with tuna and mayo, cream cheese and rocket, Nutella and more Nutella, then she began consuming vast quantities of them straight out of the pan–without any filling. Her insatiable hunger for plain piadina was cause for concern at Camerechiare. Who is this straniero, without any regard for the proper etiquette for eating piadina?
Last night we staged an intervention and taught her how to make Piadizza. Hoping she'd abandon ordinary piadina for good in favour of these delicious creations.
Step 1: Season (salt, pepper, oregano, basil, etc) and boil down enough tomato sauce to cover your bases–not the ketchup looking stuff. Real diced Italian tomato sauce.
Step 2: Decorate with tuna, basil...
... onion and mozzarella.
Step 3: Put them on a baking tray and pop them in an oven at 180 degrees for about 25 minutes (this part wasn't a perfect science).
Step 4: Find a pair of beautifully tanned hands to slice Piadizza
Step 5: Drizzle with olive oil and serve ... with a bottle of Amarone.