Piadina, the typical Italian food of San Marino

A Micro-State (very small nation) located as an enclave in the middle of Italy has a gastronomic particularity, as all these small portions of territory usually have: influence of the food of the neighboring country. But why is it so? Why in San Marino is only taken from a region of the Tanos? Why is the Piadina special for them?

Photo: Facile con Gusto

It is known that many countries take cultures from other countries, and more from gastronomy. This is the case of San Marino, an enclave country (completely surrounded by another country) of Italy and which took several typical dishes from the Italian kitchen. But, one of the most famous is the Piadina.

This food, although it is more from Tana than from San Marino, represents this small country in the kitchen, leaving behind a culture that is not so typical. From the Emilia Romagna region, this simple dish took part of this Micro-Nation, remaining as its own, as if it were milanesas for Argentina or feijoada for Brazil.

But what is the Piadina? What makes it quick and easy to cook? What is in it? Can it be eaten with different fillings? What is the typical ingredient of this European enclave that makes it its own?

The Piadina is a dough that contains wheat flour, olive oil, baking soda, salt and water. It does not have yeast like any other bread, but they are made in the same way. The other difference is that they are not cooked in the oven but are made in a hot pan without oil. It looks like a Mexican tortilla.

The filling: mozzarella cheese, arugula, oil and raw ham. These toppings are the most common in the region and can be eaten in various restaurants or trattorias in the area. Could the components be changed? Yes, but it would be something that goes against their gastronomy, their lifestyle, their nation. Of something that is yours but, at the same time, it is from your neighboring country.