piadina

plural piadine · plural piadinas

1. A thin Italian flatbread, typically prepared in the Romagna historical region.

   Created by two friends, Piadina Slowfood makes fabulous stews, curries rolls and – of course – piadinas.

   2007, Viviane Stappmanns, Ewan McEoin, editors, The Melbourne Design Guide, 2nd edition, [Melbourne, Vic.]: lab.3000, →ISBN, page 274, column 1

   5 more examples

   Sometimes olive oil is used instead of lard, and milk or baker’s yeast is added, but the essential “ingredient” is the skillful touch of the cook who mixes, kneads, and shapes the piadina. […] Piadinas must be eaten as soon as they are cooked: a cold piadina is heavy and hard to digest and loses its appetizing fragrance if reheated.

   1999, Rosalba Gioffrè, Gabriella Ganugi, “Piadina: A Taste of Summer”, in Emilia Romagna (Flavors of Italy), Alexandria, Va.: Time Life Books, →ISBN, page 22

   The menu offers simple Italian dishes and piadinas, the round, unleavened griddled bread that has been eaten for centuries in the Romagna region. A piadina is a wonderful appetizer for two, particularly with stuffings like prosciutto or cheese and arugula.

   2001, William Grimes, Eric Asimov, Ruth Reichl, The New York Times Guide to Restaurants in New York City 2001, New York, N.Y.: The New York Times, →ISBN, page 323

   Handkerchief bread or lahvash (sold in plastic bags in gourmet, health-food, and Middle Eastern food stores) and flour and corn tortillas are great to keep in the freezer for making quesadillas and piadinas (the Italian version of a quesadilla).

   2003, Ann Wright, Mindy Heiferling, Russel Wright’s Menu Cookbook: A Guide to Easier Entertaining, Layton, Ut.: Gibbs Smith, →ISBN, page 133, column 2

   Elaine McArdle’s café beside Dublin Castle has four – four – tables, and the most jam-packed piadinas you ever did eat. They take the wonderful freshly-baked Italian flat bread, and then pack it full of as much good stuff as they can manage, but especially with lots of the thing they sell in the shop – prosciutto, goat’s cheese, roasted red peppers and crunchy rocket leaves.

   2007, John McKenna, Sally McKenna, The Bridgestone Irish Food Guide (Bridgestone Guides), Durrus, County Cork: Estragon Press, →ISBN, page 193

   It was for this reason I developed a love for piadinas, for gelato on-the-street, for on-the-hop restaurant ravioli, and most of all for the Italian patisserie.

   2008, David Mohan, “Written in Gold”, in Eileen Casey, editor, Flavours of Home: Recipes and Memories of Home; Celebrating 2008, the Year of Intercultural Dialogue, Dublin: Fiery Arrow Press, →ISBN, page 77