Piadina romagnola
Thin Italian flatbread / From Wikipedia, the free encyclopedia
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Piadina romagnola (Italian: [pjaˈdiːna]) or simply piadina (Italian: [ˈpjaːda]), traditionally piada, 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 or testo in Romagnol), although nowadays flat pans or electric griddles are commonly used.
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Quick Facts Alternative names, Type ...
Alternative names | Piada |
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Type | Flatbread |
Place of origin | Italy |
Region or state | Romagna |
Main ingredients | Flour, lard or olive oil, salt, water |
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The piadina has been added to the list of the prodotti agroalimentari tradizionali (PAT) of the Emilia-Romagna region.