Piatto
Madrilena
Foto da
Panetteria Chierici · Parma
La storia
Madrilena is a savory pastry originating from Parma, Italy, where it is famously prepared at Panetteria Chierici. Despite its name suggesting a connection to Madrid, the dish is a distinctly Italian creation, often described as a cross between a soft, fluffy focaccia and a stuffed bread. The key ingredients include a high-hydration dough made from flour, water, yeast, and olive oil, which is then generously filled with cured meats such as prosciutto or salami, soft cheeses like stracchino or mozzarella, and sometimes roasted vegetables or herbs.
What distinguishes a great Madrilena is the balance of textures: the bread must be airy and tender with a crisp, golden crust, while the filling should be abundant but not overwhelming, allowing the flavors of the cured meats and cheese to meld without making the pastry soggy. Regional variations are minimal, as the dish is largely a specialty of Parma, though some bakeries may swap in local ingredients like culatello or Parmigiano-Reggiano. According to ReTubeIt contributor Giuliacrossbow, Panetteria Chierici’s version is the definitive example, praised for its perfect ratio of dough to filling and its freshly baked, aromatic quality. The Madrilena is best enjoyed warm, often as a street food snack or a quick lunch, embodying the Emilia-Romagna region’s love for simple, high-quality ingredients.
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Il Panificio Chierici è un forno unico gestito da un team tutto al femminile, con prodotti come la focaccia rossa più unici che rari — un patrimonio da preservare, e confermo il mio 10 più che 10.
Un forno incredibile a Parma che produce focacce e torte di una qualità straordinaria, con una focaccia rossa che vale il viaggio da sola e dolci perfettamente bilanciati e non troppo dolci.