La Mora Romagnola
I started my very first blog back in 2006, on a boring, rainy spring Sunday.
It lived on Splinder and, when the platform shut down in 2011, I realized it was time to evolve: choose a name that truly represented me, and finally create my own domain. That’s how La Mora Romagnola was born (together with its English sister site, Italian Kitchen Secrets) — a personal food blog filled with recipes, stories, and plenty of wonderfully terrible photos.
That adventure lasted until today, the day I publish my very first post here on WordPress, as part of the amazing iFood family I joined thanks to Bloggalline, a vibrant community of passionate food bloggers. I’m genuinely excited to be here, ready to contribute to this inspiring, ambitious project.
With a new layout, a new logo, updated categories, and a fresh space to fill, I decided that this platform deserved more than a simple content transfer. It deserved a new beginning.
So I’m working on a complete content refresh, new photos, new posts, and a fully bilingual blog. From now on, every article will be available in both Italian and English — just scroll for the English version.
Don’t worry about losing any of the old content: I’ll be reposting almost everything, except what no longer reflects who I am or what I want to share.
To mark this restart, I felt like I needed a symbolic dish — something tied to home, tradition, and identity. I chose piadina, because although I was born in the Emilian side of Emilia-Romagna, I’ve spent the last fourteen years with a partner from “the other side,” the Romagna side. For us, piadina is more than food: it represents home, memories, and love.
And that’s exactly how I wanted to begin this new chapter: with a story that feels authentic, warm, and rooted — just like this blog.
| Servings |
6
|
- 17,60 oz all purpose flour
- 1/2 tabsp. fine salt
- 3,50 oz. lard or a light oil
- 1 cup milk or water maybe a little bit more but less than 1 and 1/4
- 1 teasp. honey or sugar
- 1 pinch baking soda
- 5.3 sourdough excess OR a sachet instant yeast
Ingredients
|
|
- If you use sourdough melt it in water/milk and honey/ sugar very well (I use a blender but you can also use a fork).
- If you use yeast just sift it with flour.
- Knead all the ingredients untill you have a smooth loaf, cover it with plastic wrap and let it rest in the fridge for about 4 hours.
- Form small balls (about 5,3 oz.) with dough, cover them and let them rest outside the fridge for half an hour then spread each with a rollpin (the rounder the better).
- Cook one piadina at time on an already hot skillet, 2-3 minutes each side.
- Keep an eye on it because they burn in a second!
Eat hot with ham, salami, cottage cheese, vegetables or chocolate cream 🙂
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