Piadina sfogliata extrasottile - Ultra-Thin Piadina
Recipe made with wheat flour, water and extra-virgin olive oil. Prepared according to the typical recipe of Romagna, which involves proofing the dough and cooking on a griddle for a few seconds. Excellent for making folded sandwiches with cured meats, vegetables, sauces and cheese. Also recommended for wraps, either hot or cold, without any cracking.
EXTRA-VIRGIN OLIVE OIL
STORAGE METHOD: 120 DAYS AT ROOM TEMPERATURE
Product packs
Bag 360 g nt. wt.
