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Because the piadina makes bubbles – Gordon Ramsay’s version

Carbonara when it was invented

Why does the piadina make bubbles? This seemingly simple question hides behind it a world of culinary chemistry and tradition that has its roots in the history of Italian food and wine. There piadinaa symbolic dish of Romagna, is loved for its versatility and its unique flavour, but they are precisely the bubbles which form during cooking to give it that characteristic texture that we appreciate so much. Understanding the reason for this phenomenon is not just a curiosity for cooking enthusiasts, but is essential for anyone who wants to master the art of preparing this food, guaranteeing the perfect result every time.

Because the piadina makes bubbles

The formation of bubbles in the piadina during cooking is a phenomenon that can be explained through food chemistry and a little physics. When the piadina is placed on the hot plate, the water present in the dough begins to heat up, turning into steam. This steam, trying to escape, pushes the dough upwards, thus creating the characteristic bubbles.

Another key factor is the presence of bicarbonate or chemical yeast in the dough, ingredients which, reacting under the action of heat, produce further gas, contributing to the formation of bubbles. It is interesting to note how the Romagna culinary tradition has been able to exploit these chemical reactions to obtain a piadina with an unmistakable taste and consistency.

There quality of the flour used and the relationship between the ingredients they are equally crucial. A flour with a good gluten content favors the elasticity of the dough, allowing the bubbles to expand without breaking, thus keeping the piadina soft and crunchy at the same time.

For those interested in trying their hand at preparing this dish, here is a detailed recipe: Flaky Piadina – Recipe.

In short, the formation of bubbles in the piadina is not only a pleasant visual effect, but is evidence of a perfect harmony between chemistry, physics and culinary tradition. As we have seen, obtaining the perfect piadina requires attention and care in the choice of ingredients and their processing, but the final result is undoubtedly worthy of the effort.

Cheesecake fit, the healthy and light recipe – Gordon Ramsay’s version

Cheesecake fit, the healthy and light recipe

Simple, easy, delicious, beautiful to look at and above all healthy… what more do you want from this fit cheesecake ideal for breakfast?

You know the dry ones whole wheat tiles who look at you in the pantry and who perhaps your nutritionist recommended for breakfast as a source of carbohydrates? You really don’t know how to please them and so naturally you find them dry and unmanageable?

Today I give you the advice of the century!

Thanks to their high fiber content, they absorb liquids very well and swell, creating a well-hydrated mixture that is wonderfully mouldable but very firm and compact. This is why all you need to do is break them into pieces, wet them with water (or sweetened vegetable milk if you don’t like bitter tastes in fit recipes) and then level the mixture obtained and press it well on the bottom until it forms a perfect base for our cheesecake.

Things to know for the perfect fit cheesecake

For this cheesecake I used la. as a topping berry jam but if you want to personalize it you can either choose another flavor of jam or opt for a hazelnut, pistachio cream and so on. Be careful though, if they are not sugary, add some honey or maple syrup to the yogurt! However, the process will remain unchanged regardless of the personalized topping you choose!

We start from the base of Greek yogurt and spreadable cheese, half of which will be added and leveled on the base, we will customize the other half as we prefer (as I explained earlier) and mix well until we create a cream that is no longer white but colored. You will see that this will create a nice color contrast when the cheesecake is finished! Now let’s add it to the previous layer and level.

To finish we roll out a light veil of the topping used to give the flavor of our cheesecake (I used the berry jam) on the layer of colored yogurt and here it is ready!

You can either let it rest in the fridge for a few hours or enjoy it at the moment, I assure you it won’t make a difference. This is why it is my favorite breakfast in spring-summer: it is quick, you can make it on the spot and enjoy it immediately afterwards.

I highly recommend you try using your tiles this way because this breakfast really makes your day. Let us know and… see you next recipe, PocoFood friends!

More recipes to try

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