How piadinas are made
Five key steps in culinary tradition
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This food’s genuineness can also be seen in its production process. The first stage regards the so-called "palline" (balls), i.e. the dough rolled out to form the typical round shape, which is then corrected and perfected manually.
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PORZIONAMENTO
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At this point, the raw piadina passes on to enormous gas-heated hotplates, where it’s cooked on both sides at 180° for a few minutes.
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SPIANATURA
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It’s then conveyed to a cold storage room, where it’s kept for approximately 10 minutes and its temperature lowered to 10°.
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COTTURA
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The last stage is the packaging. The piadina is sealed in a film into which CO2 is blown to ensure the product’s wholesomeness and a preservation period which varies according to how its packaged.
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RAFFREDDAMENTO
CONFEZIONAMENTO
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