Piadine and Tigelle
Piadina or Piada is a thin Italian flatbread, typically prepared in the Romagna region of Italy. 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 in the Romagna dialect), although nowadays flat pans or electric griddles are commonly used. The Piadina has been added to the list of the traditional regional food products of the Emilia-Romagna Region. The Piadina is typical of the Apennines areas of Forlì, Cesena and Rimini, and also of the Ravenna area. Piadine are usually sold immediately after preparation in specialized kiosks (called piadinerie) filled with a variety of cheeses, cold cuts and vegetables, but also with sweet fillings such as jam or Nutella. There may be small differences depending on the zone of production. Piadine produced around Ravenna and Forlì are generally thicker, while those produced around Rimini and the Marche region are thinner and the diameter is greater. Crescentina, crescenta or tigella (plural: Crescentine, crescenti or tigelle) is the name of a thin, 4-inch round shaped bread which originated from the Apennines in the Modena area (Emilia-Romagna region).

Piadine and Tigelle

Piadina or Piada is a thin Italian flatbread, typically prepared in the Romagna region of Italy. 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 in the Romagna dialect), although nowadays flat pans or electric griddles are commonly used. The Piadina has been added to the list of the traditional regional food products of the Emilia-Romagna Region. The Piadina is typical of the Apennines areas of Forlì, Cesena and Rimini, and also of the Ravenna area. Piadine are usually sold immediately after preparation in specialized kiosks (called piadinerie) filled with a variety of cheeses, cold cuts and vegetables, but also with sweet fillings such as jam or Nutella. There may be small differences depending on the zone of production. Piadine produced around Ravenna and Forlì are generally thicker, while those produced around Rimini and the Marche region are thinner and the diameter is greater. Crescentina, crescenta or tigella (plural: Crescentine, crescenti or tigelle) is the name of a thin, 4-inch round shaped bread which originated from the Apennines in the Modena area (Emilia-Romagna region).
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