Piadina

Piadina (plural Piadine ) is a thin Italian flatbread that is baked on a plate or without fat in the frying pan and into the Romagna is located ( between Bologna and Rimini).

The basic recipe is different from region to region. The Piadinateig is usually made ​​from wheat flour, water and salt. So that the dough remains supple, it is enriched with lard or olive oil. The blowing agent is traditionally Hirschhornsalz, now also used baking soda or Haushaltsnatron. The finished dough is expelled into thin patties size of dinner plates and baked on a plate or in a specially designated terracotta pan 3 to 5 minutes.

It is (for example Squacquerone ), sausages, ham and still many other dishes served with salad, cheese, but also so busy, folded and eaten out of hand.

Piadineria

The Piadineria is a restaurant whose specialty is the manufacture and sale of Piadine.