Here's What Makes the Piada, an Italian Street Food, So Special
Sarasota is home to what seems like tens of thousands of Italian restaurants, but only one piadineria—an eatery that specializes in the piada, a flatbread beloved in Emilia-Romagna, a region in north-central Italy. Chef Sara Valeri and her husband, Ken Doyle, opened Piada Mania in a small south Sarasota space last year.
Valeri comes from the area around Ravenna, near the Adriatic coast. For centuries, she says, the region was a poor, agricultural community, where workers had little time to fix dinner and so turned to quick-fix doughs that didn’t need time to rise. Every village and every nonna had their own variations, of course, but a basic piada was made by mixing just flour, water, salt and milk or lard. Cooks then flattened the dough into a wide circle and tossed it onto a griddle—often a terra cotta surface suspended over an open flame—and bent it in half around a few simple ingredients.
Over the centuries, the dish has spread throughout the rest of Italy, but it’s still identified with Emilia-Romagna, where beachside and roadside kiosks serve the piada as a tasty handheld street food. Valeri makes hers by mixing two types of flour with different gluten levels and adding baking powder and water.
Her “classic romagnola” ($9) is packed with creamy stracchino cheese, arugula and prosciutto. The dough is soft and malleable, but has an almost cracker-like exterior and a toasted, malty flavor that’s distinct from yeasty pizza dough or bread. Something new in the world of Italian cuisine? Sign us up.
PIADA MANIA | 5070 Clark Road, Sarasota, (941) 260-4100, piadamania.com