Piadina and tipical foods part.1

Piadina or Piada is a thin Italian flatbread, typically prepared in the Romagna region (ForlìCesenaRavenna and Rimini). It is usually made with white flourlard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish.    Piadine are usually sold immediately after preparation in specialized kiosks (called piadinerie) filled with a variety of cheeses (try squacquerone!), cold cuts and vegetables, but also with sweet fillings such as jam or Nutella.

Extra Virgin Olive Oil DOP Colline di Romagna      

Features: Color green to golden yellow, slightly opaque. Fruity fairly intense. The nose hints of fresh almond decided, herbaceous with slight perception of artichoke. The palate shows great harmony, fluidity and a nice olive flavor, pleasantly bitter and spicy. The Mediterranean climate of the hills Romagnoli gives this oil fragrances that enhance flavor to pasta, vegetables, salads, appetizers and fish dishes are perfectly integrated with medium-bodied taste and aroma typical of the cuisine ..

Latest product from Romagna to have obtained the PDO, in the summer of 2009, squacquerone is a typical cheese of ancient origins and appreciated, obtained with whole cow’s milk and the use of cream. Since forever linked to the rural environment, where for centuries it has been consumed during the winter for the best chance to keep it fresh, squacquerone today is enjoyed throughout the year even the most refined palates. Its soft texture and creamy pearly white, delicate smell and taste sweet and slightly tart make excellent topping for flatbread, but also ideal protagonist of snacks, appetizers, snacks and dinners of fresh salads.