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The tasty Italian flatbread “Piadina”, has been added to the range of excellent products of Le Stagioni d’Italia. It’s a typical dish and symbol of the Romagna tradition, known throughout the world and appreciated by lovers of fast good.

A recipe as simple as it is tasty and appetizing, made with flour, water, salt and lard or the noblest extra virgin olive oil, and stuffed with cheese, rocket, and salami. The proposal of Le Stagioni d’Italia is as always of high quality, made with the ancient durum wheat Senatore Cappelli, considered the king among Italian hard grain, whose organoleptic and nutritional characteristics are widely known. A true gift of nature. Thin and fragrant, it is a perfect mix of crunchiness and softness, free from lard, produced with the healthiest and most digestible extra virgin olive oil. An exclusive proposal distributed in the main large-scale distribution chains and in normal trade.

The origins of piadina, or “piada” as they are commonly called in Romagna, are very ancient. The origins date back to Etruscan and Roman times; in the Middle Ages it was made with poor flour to avoid the heavy toll taxes on wheat. Giovanni Pascoli – one of the most representative nineteenth-century poets of Italian literature – called it “the bread, or better, the national food of Romagna” because it is always present on the tables of the poor and rich of those areas. It represents the scent of home and for this reason it was never missing in the bundles that mothers sent to their children engaged at the front during the First World War. Today it has become the queen of street food on the Adriatic coast; tourists cannot resist its wafting scent that spreads from one kiosk to another where they offer it in different versions, all appetizing and fanciful.

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