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piadina
Piadina (:pjaˈdiːna) or Piada (:ˈpjaːda) is a thin Italian flatbread, typically prepared in the Romagna region (Forlì-Cesena, Ravenna and Rimini). 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 Romagnol), 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 Italy of the Emilia-Romagna Region.
==Origin==
The Piadina is typical of the Apennines area of Forlì, Cesena and Rimini, and also of the Ravenna area and the rest of the Romagna region. It is also widespread in the areas of Montefeltro, Pesaro e Urbino province, Ferrara province and the Republic of San Marino.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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