Piadina Romagnola is the summer street food of Emilia Romagna par excellence. It is so deep-rooted to be recognized with the mark of Protected Geographical Indication (IGP). Mainly there are two different types of dough, but in practice, each family has its own personal recipe.
The Piadina protected by the IGP trademark, foresees strict doses and procedures, whereas the other versions offer more freedom. For example, the piadina produced in Rimini does not have yeast in the dough and it is much thinner than the classic one, a characteristic which makes it very flexible and capable of holding the condiment.
SOURCE: https://www.pizzacappuccino.com
By Kimberly Sutton Love is what brought Tony Nicoletta to Texas from New York.The transpl...
Little Italy San Jose will be hosting a single elimination Cannoli tournament to coincide...
The Wine Consortium of Romagna, together with Consulate General of Italy in Boston, the Ho...
Hey, come over here, kid, learn something. ... You see, you start out with a little bit of...
There's something to be said for having your food prepared tableside. Guacamole tastes fre...
Fiorenzo Dogliani, owner of Beni di Batasiolo, will join Carmelo Mauro for an exclusive wi...
The popular D'Amico's Italian Market Café, a 16-year-old mainstay of Rice Village, is head...
Sunday December 14, 5.30 pmSole Mio - 8657 S Highland Dr, Sandy (Utah) 84093 The Italian...