It was Giovanni Pascoli, Italian poet, who gave cultural dignity to the “piada”, a poor food widespread among the poorer classes.
” Maria, in the flower, infuse the water and put salt; gift of you, God. Mary, with your bland hands, domi pasta and then spread it out; and here it is as smooth as a sheet, and as big as the moon. I, the ride, and stride as it invades the mild heat, and swells in bubbles: and the smell of bread implies the house “.
(Giovanni Pascoli, from “I nuovi poemetti”, La piada)
- 1 kg of type 0 flour
- 80 – 120 gr of extra virgin olive oil
- 20 g of whole sea salt
- 20-25 gr of baking (non-vanilla desserts) or
- 1 pinch of baking soda
- 250 g of water at room temperature
Knead all the ingredients until the dough is smooth. Once you have obtained a homogeneous mixture, divide it into several parts forming loaves. Leave the dough to rest under a dishcloth for half an hour / an hour. Pull with a rolling pin to a thickness of 1/2 cm. Cook on a batch (or a non-stick pan), previously heated over medium / high heat.