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I've traveled to all 20 regions in Italy. The whole country has great food, but one region is a step above the rest.
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When in Emilia Romagna have a Piadina it’s thin, warm, and filled with anything from prosciutto & cheese to veggies — the ultimate street food in this region 🙂 #StreetFood #LocalAromas #ItalyFoodie #TravelItaly #EatLikeALocal #ItalyFoodCulture #ItalyUnfiltered #ItalianCuisine #ItalyTripTips | Local Aromas
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When in Emilia Romagna have a Piadina it’s thin, warm, and filled with anything from prosciutto & cheese to veggies — the ultimate street food in this region 🙂 #StreetFood #LocalAromas #ItalyFoodie #TravelItaly #EatLikeALocal #ItalyFoodCulture #ItalyUnfiltered #ItalianCuisine #ItalyTripTips | Local Aromas
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#17 of Italian Forgotten Classics: Piadina Romagnola (Emilia-Romagna) In Emilia-Romagna, there’s a bread so thin you can fold it like a napkin, It’s called Piadina — and it was born for hunger that couldn’t wait. Ingredients (Makes 6–8 piadine): • 500 g (4 cups) 00 flour • 60 g (4 tbsp) lard (or replace with olive oil if preferred) • 150 g (⅔ cup) warm water • 70 g (⅓ cup) whole milk • 10 g (2 tsp) fine salt • 1 pinch baking soda Traditional Fillings (but use what you love): • Prosciutto di parm
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