Italy ยท Emilia-Romagna
Piadina
Also known as Piadina romagnola
A Romagnol flatbread rolled thin with lard or oil worked into the dough, cooked on a flat testo griddle and folded around cured meat and cheese.
Method
Griddle (Testo)
Hydration
55%
water to flour
Glycemic index
71
High GI
Energy
290 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 1
- crispiness
- 3
- chewiness
- 4
- aroma
- 6
- moistness
- 5
Scale 0โ10
Nutrition
per 100 g| Energy | 290 kcal |
|---|---|
| Protein | 7.5 g |
| Carbohydrates | 45 g |
| of which sugars | 1 g |
| Fat | 9 g |
| Fiber | 1.8 g |
| Sodium | 520 mg |
Typical values; recipes vary.
Texture
- Soft thin flatbread
- Lightly charred spots
Typical ingredients
- Wheat Flour
- Water
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.