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Christian Belousov
Christian Belousov

Where To Buy Piadina Bread

In Italy, we call it "Piadina or Piada." It's an all-natural Italian flatbread prepared with dough cooked fresh on a griddle and typically filled with various meats, cheeses, and vegetables. We've been making it since 1996.

where to buy piadina bread


Italians eat piadina every day: at home, at the bar, or on the street, purchased at kiosks in front of the sea. Its natural ingredients in a recipe handed down over the years make piadina a unique bread with a great flavor.

So happy to have found this website to order piadinas. Reminds me of the times I vacationed in Riccione. Add some prosciutto stracchino and arugula, it is delicious. Can be eaten with bresaola and arugula or even just with tomatoes and mozzarella. My family loves them!

I'm Italian and have been living in the US for two years. The #1 food I had been missing from Italy was the piadina, and couldn't find it in any grocery store. Until now! I was so pleased with my first order of Fresco Piada. They arrived quickly and they were so good, crispy and satisfying.

I`m been looking around for a good piadina in the States for a long time, I was so happy when my friend told me about Fresco Piada.It`s the best piadina that you can find around!And it`s also perfect for my Vegan girlfriend!

La Piadina also known as Flatbread is a delicious soft Italian bread recipe. It is a yeast free soft dough that is cooked on the stove top. The perfect wrap for all of your favourite fillings. Fast, Easy and so Tasty!

To store the flatbread, wrap them in plastic wrap and store at room temperature. They will keep for up to 2 days at room temperature. If stored in the fridge they will last 4-5 days. Re-heat for a minute or two before serving.

Hi Karl, the piadina that I have eaten have all been on the softer side. This is actually the way my daughter makes them and she probably learned from her grandmother. But yes Italians usually add baking powder rather than soda although she always added soda for hers. Glad you liked it. Maybe if you let it sit covered for about 20 minutes it will stretch easier. Have a great weekend.

Piadina or piada is a flatbread from the Romagna region of Italy. According to the Giallo Zafferano blog, this simple bread dates back to the Etruscan period and was considered a food of peasants and farmers until the mid-1900s when it grew in popularity as a street food among tourists visiting the Adriatic sea. This bread eventually became so popular throughout Italy it was even sent to the International Space Station in 2004 as part of a Mediterranean diet experiment.

You can roll the dough thinner (1/8 inch) with greater diameter (9-12 inches) as is done near the Adriatic coast or roll it thicker (1/4 inch) with a smaller diameter (6-10 inches), which is more common in the northern inland parts of Romagna. If you make the thinner piadinas as I did with my emmer wheat version, you should divide the dough into smaller pieces (8 pieces instead of 6) or you will need a pan with a larger diameter than 10 inches.

Piadina or piada is an ancient Italian flatbread made with just a few ingredients: flour, water or milk, olive oil or lard, salt, and sometimes baking soda. This recipe adds sourdough starter to the mix to add the flavors of fermented flour and water, and the option to ferment the entire dough. Piadinas are so delicious and versatile; you can try this recipe with different flour varieties and serve the piadinas with savory or sweet fillings.

Piadina is an Italian flatbread, a no-yeast soft dough made only with flour, water and extra virgin olive oil or lard. Just few ingredients to make a delicious bread for all of your favourite sandwiches.

The piadina must cook about 2 minutes per side (4 minutes in total). Piadina is ready when it has taken on a slightly golden color and the characteristic small dark spots have appeared on the surface.

During cooking, too low a flame risks drying out the dough, while too high a flame causes everything to burn without cooking well. Adjust over medium heat and turn the piadina several times, pricking it here and there with a fork.

Cooking should not exceed two minutes per side. If bumps form on the surface during cooking, pierce them with the tines of a fork. This is because the bulges would burn giving a bitter taste to the flatbread.

So glad you have a storefront and I can come to get a piadina anytime I want! I crave these! They are so delicious. I have a couple go-tos but I also like to try the new specials that you come up with - they are SO GOOD!

The food at La Piadina is incredible! I was born in Western NY and raised in an Italian family. Their flatbread sandwiches are authentic. The Mariana sauce, artichokes, etc....and the bread. I have lived in Fort Collins for 3 years and finally tried at a brewery recently...

Fiyah! Did a little staycation with the fam bam recently and came across The Exchange. Putz around for a quick sec when a gentlemen approached us while we were reading the sign for the special. Super friendly guy, told us a bit about Italian flatbread,, etc...

A popular Italian street food, Piadina is a grilled flatbread hailing from the Romagna side of Emilia-Romagna, typically served wrapped around a selection of greens, meats, cheese, or fruits. The tasty flatbread is traditionally made with just a few simple ingredients: flour, oil, a pinch of salt. To serve, just warm up the piadina on a cast-iron skillet or griddle until it's hot, and then fill it with your favorite savory toppings, such as Prosciutto Crudo di Carpegna DOP and a soft cheese like Robiola, or Prosciutto Crudo di Parma DOP, fresh mozzarella and arugula. Or, indulge in a different kind of dessert with a slathering of chocolate-hazelnut spread.Fresco Piada specializes in the production of traditional breads from the Romagna region while employing modern systems of manufacturing. Using only the highest-quality ingredients, Fresco Piada is sure to deliver traditional recipes with excellent flavors.

Traditionally, piadina is made of flour, water, salt, and a small amount of lard (strutto in Italian). For a vegetarian recipe, the lard can be substituted with olive oil or margarine. Through the centuries, from a simple bread alternative, piadina has become an iconic symbol of the Romagna region and a widely popular product. Nowadays, it can be enjoyed in special establishments called Piadinerie (plural of Piadineria), which can also be found in big northern Italian cities outside of the Romagna region.

Whether you're strolling the cobblestoned streets of Ravenna or the beachside boardwalk of Rimini, you might notice the locals snacking on a folded flatbread, stuffed with salumi, fresh cheeses, dark leafy greens, and more. Meet the piadina, a round flatbread from Romagna, and beloved up and down the Adriatic coast.

All along the Adriatic coast, you might notice brightly colored and striped chioschi, or kiosks, with lines of hungry customers snaking from the window. These piadinerie (literally, piadina stands) serve beach-goers and gourmands alike, each fiercely loyal to their kiosk of choice.

So, how do you build the ultimate piadina? First things first: get your piadina nice and hot! Make sure to warm it up on a cast iron skillet or griddle until it's piping hot. The texture should stay soft and pliable, yet the bread should be warmed through.

When ready, slide the piadina onto your plate and start building: begin with paper-thin slices of prosciutto crudo (choose your favorite, or try the delicate and sweet Prosciutto di Carpegna DOP, produced nearby to the Romagna region). Next, add a fresh, creamy cheese like squaquarello, stracchino, or robiola to complement the salty salumi.

Ready to dig in? Get at taste of authentic piadina from Fresco Piada at your local Eataly or get it delivered with Instacart! This August, you'll find the classic Rimini-style piadina from Fresco Piada in our market, plus all of our DOP prosciutti crudi, so that you can build your own piadina at home.

La Piadina is a soft and fluffy Italian flatbread that can be filled with anything you like from cured meats, cheese and grilled veggies. So delicious, easy to make and yeast free, perfect for lunch or a snack!

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" o "testo" in Romagnol), although nowadays flat pans or electric griddles are commonly used.

The piadina is typical of the Apennines area of Forlì, Cesena and Rimini, and also of the Ravenna area and the rest of the Romagna region. It is also widespread in Montefeltro, Pesaro e Urbino province, Ferrara province and the Republic of San Marino.

The etymology of the word "piadina" is uncertain; many think the term "piada" (piê, pièda, pìda) was borrowed from the Greek word for focaccia. Others think the term was borrowed from other languages because of the large use of similar foods throughout the Eastern Roman Empire. The term "piada" was officialized by Giovanni Pascoli, who adapted the Romagnol word "piè" into its more Italian form.[1] Romagna was heavily influenced by Byzantium during the early Middle Ages when the Eastern Empire reconquered parts of the Western domain which had fallen to the invading barbarians. In those days Ravenna was the capital city of the Exarchate, and that would explain how the Greco-Byzantine recipe entered the local gastronomy.

The first written evidence of piadina as it is now recognized dates back to 1371, in the Descriptio Romandiolae compiled by Cardinal Anglico, who for the first time gave the recipe of the bread of the people of Romagna: "It is made with wheat flour moistened with water and flavoured with salt. It is then kneaded with milk as well, and also a little lard."[1] 041b061a72

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