In Romagna when we invite someone to dinner at the last minute we often say " come on, we put on two piadine" .... and to hear you say it seems really easy. Yet, to learn how to do the piada well if the necessary ingredients are really few, the secrets to achieving it are many, many more.
So here is a real cooking lesson to learn how to knead and "pull" the piada, round like the moon, thin enough. The secret ingredient will be olive oil, that of the mill that is produced here.
Each participant will have his own workstation with cutting board, rolling pin and all the ingredients.
They will show the secrets of cooking, the right one to have a piada with "bubbles" and after a lot of work will not miss the tasting of piadina accompanied by vegetables , cold cuts and good wine.