Lorem Ipsum è un testo segnaposto utilizzato nel settore della tipografia e della stampa.
Lorem Ipsum è considerato il testo segnaposto standard sin dal sedicesimo secolo, quando un anonimo tipografo prese una cassetta di caratteri e li assemblò per preparare un testo campione.
È sopravvissuto non solo a più di cinque secoli, ma anche al passaggio alla videoimpaginazione, pervenendoci sostanzialmente inalterato. Fu reso popolare, negli anni ’60, con la diffusione dei fogli di caratteri trasferibili “Letraset”, che contenevano passaggi del Lorem Ipsum, e più recentemente da software di impaginazione come Aldus PageMaker, che includeva versioni del Lorem Ipsum.
Lorem Ipsum è considerato il testo segnaposto standard sin dal sedicesimo secolo, quando un anonimo tipografo prese una cassetta di caratteri e li assemblò per preparare un testo campione.
È sopravvissuto non solo a più di cinque secoli, ma anche al passaggio alla videoimpaginazione, pervenendoci sostanzialmente inalterato. Fu reso popolare, negli anni ’60, con la diffusione dei fogli di caratteri trasferibili “Letraset”, che contenevano passaggi del Lorem Ipsum, e più recentemente da software di impaginazione come Aldus PageMaker, che includeva versioni del Lorem Ipsum.
Lorem Ipsum è un testo segnaposto utilizzato nel settore della tipografia e della stampa.
Lorem Ipsum è considerato il testo segnaposto standard sin dal sedicesimo secolo, quando un anonimo tipografo prese una cassetta di caratteri e li assemblò per preparare un testo campione.
È sopravvissuto non solo a più di cinque secoli, ma anche al passaggio alla videoimpaginazione, pervenendoci sostanzialmente inalterato. Fu reso popolare, negli anni ’60, con la diffusione dei fogli di caratteri trasferibili “Letraset”, che contenevano passaggi del Lorem Ipsum, e più recentemente da software di impaginazione come Aldus PageMaker, che includeva versioni del Lorem Ipsum.
Lorem Ipsum è considerato il testo segnaposto standard sin dal sedicesimo secolo, quando un anonimo tipografo prese una cassetta di caratteri e li assemblò per preparare un testo campione.
È sopravvissuto non solo a più di cinque secoli, ma anche al passaggio alla videoimpaginazione, pervenendoci sostanzialmente inalterato. Fu reso popolare, negli anni ’60, con la diffusione dei fogli di caratteri trasferibili “Letraset”, che contenevano passaggi del Lorem Ipsum, e più recentemente da software di impaginazione come Aldus PageMaker, che includeva versioni del Lorem Ipsum.
Piadina with sea bream and salad
Turn on the oven at 180°. Spread a layer of salt of about 1 cm on the bottom of a baking dish. Place the sea bream on top and cover with more salt. Bake for 1 hour and 20 minutes.
Let the fish rest a few minutes out of the oven, then split the crust and fillet the fish. Prepare and dress the salad with extra virgin olive oil and orange vinaigrette. Bake your Riccione Piadina on our Romagna Pan. Stuff generously with the sea bream fillets and the previously prepared salad.
Let the fish rest a few minutes out of the oven, then split the crust and fillet the fish. Prepare and dress the salad with extra virgin olive oil and orange vinaigrette. Bake your Riccione Piadina on our Romagna Pan. Stuff generously with the sea bream fillets and the previously prepared salad.
Colors and flavors with Piadina with organic Spelt
Choose the right mix of minerals and polyphenols to combine with Riccione Piadina Fiocchi al Farro BIO to enhance its special taste.
Sauté the bitter herbs of the countryside with a little garlic and chili bell pepper; grill the yellow and red peppers, leaving them slightly crunchy on the palate. Coarsely chop the toasted almonds and add a handful of peeled pine nuts.
Cook your Riccione Piadina on our Testo Romagnolo.
Then stuff to taste with all the vegetables and dried fruit.
You can give a sweet and sour touch to the Piadina by adding a few drops of lime tree or acacia honey km0.
Sauté the bitter herbs of the countryside with a little garlic and chili bell pepper; grill the yellow and red peppers, leaving them slightly crunchy on the palate. Coarsely chop the toasted almonds and add a handful of peeled pine nuts.
Cook your Riccione Piadina on our Testo Romagnolo.
Then stuff to taste with all the vegetables and dried fruit.
You can give a sweet and sour touch to the Piadina by adding a few drops of lime tree or acacia honey km0.
Piadina with PDO Coppa Piacentina , salad and cherry tomatoes.
Here is another product of excellence from the Food Valley of Emilia Romagna: Coppa Piacentina PDO which marries Riccione Piadina PGI. Choose the strong taste of Coppa Piacentina with its aroma of spices, seasoned 6 months for a rich and delicious Piadina.
Combine the fresh flavor of curly salad and cherry tomatoes to complete your dish all Made in Emilia Romagna..
Combine the fresh flavor of curly salad and cherry tomatoes to complete your dish all Made in Emilia Romagna..
Piadina with Squaqquerone di Romagna PDO and caramelized figs
Look for the real Squaqquerone di Romagna DOP with its unmistakable flavor: sweet, with a hint of sour and salty, a slight herbaceous aftertaste and a milky aroma. A refined taste to combine with the delicacies of our land, caramelized figs: an irresistible delight! Cook your Riccione Piadina on our hot Romagna Pan, then (using our Leccapiadina!) spread a generous amount of Squacquerone DOP on the steaming piadina and add caramelized figs to taste!
The delicate: Broccoli and Eggplant
Steam the broccoletti, then grill them in a pan with extra virgin olive oil and pink pepper. Grill the eggplant adding some chopped mint leaves at the end of cooking. Cook your Riccione Piadina on our Romagna Pan. Season with vegetables adding a few leaves of sweet red radicchio, black olives, mustard seed vinaigrette sauce. You may choose to add a cream cheese spread as a base (using our Leccapiadina!) or white yogurt to give the perfect acidity to the dish!
From the countryside to the sea:
Clean the cuttlefish well and prepare all the ingredients: breadcrumbs, grated Parmesan cheese, parsley, salt, finely chopped garlic and the extra virgin olive oil. Then season them well, place them on a baking sheet and bake at the highest temperature with the grill on for about 15 minutes.
Cook your Riccione Piadina on our Romagna pan
Stuff with salad and valerian, dressed with just EVO oil and some lime juice. Add the baked cuttlefish and serve while still hot and steaming!
Cook your Riccione Piadina on our Romagna pan
Stuff with salad and valerian, dressed with just EVO oil and some lime juice. Add the baked cuttlefish and serve while still hot and steaming!
An idea for the classic filling with PDO and PGI products.
Choose the best of the Food Valley of Emilia Romagna to stuff the Classica IGP: it matches perfectly with the best PDO products such as Prosciutto di Parma, Parmigiano Reggiano 24 months and Traditional Balsamic Vinegar of Modena. Only the best of the excellence of Emilia Romagna for a gourmet piadina. All ingredients must be added to the piadina only after cooking, to preserve their characteristics and their inimitable taste!
Piadina BIO with KAMUT & Guacamole
Choose carefully the avocado, cut it into cubes and let it rest with lime juice for a few minutes. Finely slice a nice red Tropea onion and some juicy sweet cherry tomatoes. Season all ingredients with pink salt and a drizzle of EVO oil. Add a dash of pepper to taste. Cook your Riccione Piadina on our Testo Romagnolo hot and then season generously. With this recipe you can also make a tasty Roll!
Wholewhaet Piadina and Cuttlefish with peas
Cuttlefish and peas is a very popular dish in Romagna! Fry oil, garlic and parsley. Pour in the cleaned cuttlefish and cook over low heat until all the water has dried up. Deglaze with white wine and add the tomato puree. Cook everything for one hour over low heat with the lid on. Halfway through cooking, add the peas and continue to cook for about 20 minutes. Cook your Riccione Piadina on our Romagna Pan, cut it into wedges and serve..
Piadina Sushi??!!
Choose your favorite fresh ricotta cheese (preferably mixed) and season it with chives, a dash of EVO oil, salt and pink pepper. Marinate the smoked salmon with lime and orange juice for at least half an hour. Cook your Riccione Piadina IGP on our Testo Romagnolo and cut it into wedges or squares and create tasty layers of ricotta cheese and marinated salmon (you can use our Leccapiadina!). Garnish at the end with a red currant to give the perfect acidity and a touch of color to the dish!
Whole wheat piadina with chickpea humus and balsamic vinegar
Prepare the Tahina (or use a ready-made product): toast the sesame seeds, add oil, salt, hot water and blend everything. Then add the precooked chickpeas. Squeeze the juice of half a lemon and add garlic, chopped parsley, salt and pepper and blend again. Once the hummus is ready, you can add paprika and seed oil. Cook your Riccione Piadina on our Romagna Pan. Spread the Hummus on the piadina with our Leccapiadina and top with radicchio and traditional balsamic vinegar of Modena.
Light and tasty appetizer?
Cut eggplant, zucchini and peppers into rounds. Arrange everything in an oven bowl, bake at 165° for about 35 min, until the vegetables are fully cooked. Bake the Meraviglie di Riccione Piadina on our Romagna Pan. Place the Meraviglie with the vegetables au gratin on a serving plate, together with a few leaves of misticanza and a drizzle of extra virgin olive oil and garnish with a raspberry and lime sauce or a light yogurt mayonnaise.
Brie and Grilled Vegetables
Grill the vegetables on a hot griddle (or on our Romagna Pan!). Dress them with extra virgin olive oil, sweet Cervia salt and a few coarsely chopped mint leaves.
Cut the brie into thin slices. Cook your Riccione Piadina (on one side only!) on our hot Romagnolo pan. On the already cooked side lay the Brie slices, fold the Piadina in half and finish cooking over low heat, giving the Brie time to melt. Finish stuffing with the grilled vegetables and season as you prefer
Cut the brie into thin slices. Cook your Riccione Piadina (on one side only!) on our hot Romagnolo pan. On the already cooked side lay the Brie slices, fold the Piadina in half and finish cooking over low heat, giving the Brie time to melt. Finish stuffing with the grilled vegetables and season as you prefer
Piadizza:
Cook lightly some tomato sauce and then add oregano, EVO oil and a pinch of salt. Cook (one side only) your Riccione Piadina Spessa on our Romagna pan. On the side not yet cooked lay the fillings: seasoned sauce, cold cuts and mushrooms and mozzarella cut into cubes.
Bake at 200° for about 5 minutes and cook to your liking.
As soon as the Piadizza comes out of the oven you can garnish it with plenty of arugula (or put the cold cuts after cooking if you prefer).
Serve it still steaming hot!
Bake at 200° for about 5 minutes and cook to your liking.
As soon as the Piadizza comes out of the oven you can garnish it with plenty of arugula (or put the cold cuts after cooking if you prefer).
Serve it still steaming hot!
Adriatic Wonders:
A recipe with a typical Romagna taste!
Piadina with sardines and fresh onion
Clean the sardines and rinse them well under running water, put them for a day in the refrigerator covered with the marinade made of vinegar, sugar and white wine. After leaving them to drain for a day, preserve them with a little olive oil. Add some finely chopped onion. Cook the Riccione Piadina Meraviglie on our Romagna pan.
Serve with some fresh radicchio or salad, drops of traditional balsamic vinegar of Modena or a raspberry vinegar.
Piadina with sardines and fresh onion
Clean the sardines and rinse them well under running water, put them for a day in the refrigerator covered with the marinade made of vinegar, sugar and white wine. After leaving them to drain for a day, preserve them with a little olive oil. Add some finely chopped onion. Cook the Riccione Piadina Meraviglie on our Romagna pan.
Serve with some fresh radicchio or salad, drops of traditional balsamic vinegar of Modena or a raspberry vinegar.
Wonderful sweetness
We recommend with ice cream (serve it frozen) flavored with banana or amaretto or pine nuts; served on a bed of hazelnut or pistachio cream and garnished with red currants.
You will make you dinner marvelous !!!
You will make you dinner marvelous !!!
