piadina

Piadina is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water.
Piadina [pjaˈdiːna] or Piada [ˈpjaːda] is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnol), although nowadays flat pans or electric griddles are commonly used.
The Piadina has been added to the list of the traditional regional food products of Italy of the Emilia-Romagna Region.

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  1. Stuffed Piadina.jpg

    Stuffed Piadina.jpg

  2. Ready.jpg

    Ready.jpg

  3. Piadina almost cooked .jpg

    Piadina almost cooked .jpg

  4. Piadina dough cooking.jpg

    Piadina dough cooking.jpg

  5. Piadina Romagnola 6 dough balls.jpg

    Piadina Romagnola 6 dough balls.jpg

  6. Piadina Romagnola 6 dough pieces.jpg

    Piadina Romagnola 6 dough pieces.jpg

  7. Piadina Romagnola dough.jpg

    Piadina Romagnola dough.jpg

  8. MypinchofItaly

    Recipe Piadina Romagnola - Emilia Romagna's flatbread

    Piadina Romagnola, aka “piada“, is a specialty from Emilia Romagna, in particular from the seaside city of Rimini. Piadina is actually made of simple, easy ingredients to source, thus feasible at home as well. There are of course many variations in terms of how the dough should be prepared but...
  9. Wholemeal Piadina pizza-style.jpeg

    Wholemeal Piadina pizza-style.jpeg

  10. Piadina stuffed with Gorgonzola, salame and salad.jpeg

    Piadina stuffed with Gorgonzola, salame and salad.jpeg

  11. Piadina stuffed with Gorgonzola, salame and salad.jpeg

    Piadina stuffed with Gorgonzola, salame and salad.jpeg

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