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flat bread

The culinary totem of the Romagna, and now copied all over the world, this thin disc of bread made with lard is traditionally cooked on a hot griddle called a teggia. Usually they're folded over something before cooking to make a sandwich: rocket, garden cress or other greens, cheese, mashed potato, etc. Also called a piada.

Variations include: piadizze (piadina with pizza topping), rotolini (piadina rolled around the ingredients), and in places crescioni (a piadina sandwich).

Text © Dana Facaros and Michael Pauls

Images by: Luca Vanzella