Sentences with word «piadina»

Bologna, and greater the Emilia Romagna region, is also responsible for giving the world lasagna, tagliatelle, tortellini, crescentina (a type of piadina, or flat bread, which is fried), and various cheeses and cured meats (most famous being prosciutto and coppa).
So, get your fillings ready for your finger food piadina party!
We've made pilgrimages to Emilia Romagna to learn about and consume these unique products (including piadina and tigella breads, tortelloni pasta and squacquerone cheese) and have had opportunities to visit with and meet home cooks and local producers.
Place each piadina in a dry pan (no extra fats needed) and cook for 2 minutes on either side, or until you see little brown bubbles forming, as it caramelises on the bottom.
Posted by Jovina Coughlin in arugula, Beans, bechamel, Bread, Cheese, Healthy Italian Cooking, Italian Cold Cuts, Italian Cuisine, Marinara, Pancetta, Pasta, San Marino, Sauces Tags: baked beans, Italy, pasta roses, piadina, San Marino
Cook the piadina on both sides until the dough is brown but still soft and the filling is hot.
Prepare the piadinas.
Hailing from Italy's northern region of Emilia - Romagna, piadina was traditionally cooked on a terracotta dish.
After a quick puffing up in the oven, the za'atar - slicked dough is folded in half like a piadina sandwich and served piping hot on a piece of parchment paper.
This piadina, or thin Italian flatbread, is fashioned after a margherita pizza, but feel free to experiment with your own combo of vegetables and oozy cheese.
What will you put on your piadina?
Truth be told, you can fill your piadina with just about any combination of food.
Just think of the piadina as your canvas... and create!
Start at the beginning of the road and enjoy one of the city's best foods — the piadina.
Interesting note: Piadina connoisseurs will tell you they can tell what part of Romagna a piadina is from, even blindfolded!
If you're watching your weight, you'll want to skip hearing what many claim is the secret behind the taste of the piadina.
The piadina you'll find in Rimini tends to be bigger and thinner and, as you move north, they tend to get thicker and shorter.
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