For piadina lovers, here is a version with lard-free dough stuffed with Made in Italy ingredients and our Pesto Fresco Genovese.
The “Viva l’Italia” piadina, created for Pesto Fresco by chef Gian Luca Cellerino of Ristocaffè Il Ponte, is a tribute to our Republic, which is celebrated on Tuesday, June 2.
Here’s the recipe!
Friends of Pesto Fresco, in this news we propose the lard-free piadina that chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano made with Pesto Fresco Genovese and other Made in Italy ingredients. It arrives right on time to celebrate Republic Day, which is celebrated on Tuesday, June 2.
Chef Gian Luca was inspired precisely by our tricolor for the preparation of this lard-free piadina, using only high-quality products that represent the care, attention and flair that we Italians put into everything we do.
Follow our recipe and make the dish yourself!
“Viva l’italia” piadina with Pesto Fresco Genovese: ingredients for 4 piadina
- 200gr 00 flour
- 100ml lukewarm water
- 2 tablespoons of EVO oil
- ½ teaspoon of salt
- ½ teaspoon baking soda
- A pinch of sugar
“Viva l’italia” piadina with Pesto Fresco Genovese: ingredients for 4 piadina filling
- 200gr organic cow’s ricotta cheese
- 4 fior di latte mozzarellas, 100gr each
- 16 flaps of sun-dried tomatoes in oil
- 1 80g jar of Pesto Fresco Genovese
- Fresh Genovese dop basil leaves
- EVO oil
“Viva l’italia” piadina with Pesto Fresco Genovese: the preparation
- Dissolve salt and sugar in warm water
- Add EVO oil, flour and baking soda by sprinkling
- Work initially with whip and complete by hand
- Make a ball and let it rest 30 minutes
- Divide into 4 equal balls and let rest for another 3 minutes
- Roll out on a floured pastry board.
- Cook in nonstick pan 273 minutes per side
- Remove from heat and spread a layer of organic cow’s ricotta cheese evenly over each piadina
- On each add a sliced fiordilatte mozzarella, 4 layers of dried tomatoes in oil cut into strips
- Put the piadinas back on the stove one by one for a few minutes
- Remove from heat and add drops of Pesto Fresco Genovese, a drizzle of EVO oil, and Genovese dop basil leaves to taste
Here you go, your lard-free “Viva l’Italia” piadinas with Pesto Fresco Genovese. Enjoy!