Piadina
Piadina (plural piadine) is a thin Italian flatbread that is baked on a platter or in a pan without fat and is native to Romagna ( Forlì , Cesena , Ravenna and Rimini ). But it is also eaten during lunch breaks in the Emilia region .
The basic recipe varies from region to region. The piadina dough is usually made from wheat flour, water and salt. To keep the dough smoother, it is enriched with lard or olive oil . Deer horn salt is traditionally used as a propellant, and today baking powder or household soda is also used. The finished dough is rolled out into thin flat cakes the size of a plate and baked for 3 to 5 minutes on a plate or in a specially designed terracotta pan.
It is served with salads , cheese (for example squacquerone ), sausage products, ham and many other dishes, but also topped with it, folded up and eaten out of hand.
Piadineria
The piadineria is a restaurant whose specialty is the production and sale of piadine.
The first piadineria in Germany was the no longer existing “Firolino” in Berlin-Friedrichshain.
