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Piadina romagnola (Italian: [pjaˈdiːna]) or simply piadina, traditionally piada (Italian:), 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.
Though its name suggests that it is a piadina, [1] [5] a traditional flatbread also native to Romagna, piada dei morti is a sweet focaccia, [1] [2] a soft bread. [2] The association with piadina arises from the piada dei morti 's circular shape. [7] The bread is topped with raisins, almonds, walnuts, and pine nuts.
Crescia (Italian:) is a thin Italian flatbread typically prepared in Marche and Umbria (Pesaro, Urbino, Ancona, Macerata, Perugia, and Terni).The crescia probably has a common ancestry to the piadina, to be found in the bread used by the Byzantine army, stationed for centuries in Romagna, in the north of the Marche (), and in the Umbrian Valley crossed by the Via Flaminia.
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Reviewed by Dietitian Maria Laura Haddad-Garcia. Diet culture can have us believe that in order to lose weight, we need to eat fancy "superfoods" and eliminate completely healthy foods, like ones ...
Piada, also known as piadina romagnola, is a flatbread from the historical region of Romagna, Italy. Piada may also refer to: Piada dei morti, a focaccia dessert from Rimini, Italy; Piada Italian Street Food, an Ohio restaurant chain; Piada, a synonym of the moth genus Anuga in the family Euteliidae
Cooking Performance: The best Dutch ovens excel at a wide range of cooking tasks, from braising meat to baking bread. To test each pot’s cooking abilities, we used it for three key tasks: high ...
A piada or a piadina with bresaola. Piadine are not only Sammarinese dishes but are also common in the surrounding region, Emilia-Romagna.. As San Marino is a microstate completely landlocked by Italy, Sammarinese cuisine is strongly similar to Italian cuisine, [1] [2] especially that of the adjoining Emilia-Romagna and Marche regions.