Original Italian Piadina – Dolceterra CLASSICA
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Shipping Cost
We have two types of products for shipping. Simple Items and Special Care Items (Alcohol and Cured Meats).
| SIMPLE ITEMS | USA | UE | CANADA | AUSTRALIA |
|
Price of parcel |
Shipping Cost $ |
Shipping Cost $ |
Shipping Cost CAD$ |
Shipping Cost $ |
| 0-24,99 $ | 23,90 $ | 14,90 $ | 24,90$ | 30$ |
| 25-68,99$ | 18,90 $ | 14,90 $ | 24,90$ | 30$ |
| 69-119 $ | 16,90 $ | 14,90 $ | 21,90$ | 30$ |
| 119,01 and up $ | Free | Free | Free | Free |
| SPECIAL CARE ITEMS (Alcohol, Cured Meats and Large Items) | USA | UK | AUS |
| Weight of parcel | Shipping Cost $ USD | Shipping Cost £ | Shipping Cost $ USD |
| 0 - 2 kg | 19$ | 19£ | 23$ |
| 2.1 - 3 kg | 21 $ | 21£ | 26$ |
| 3.1 - 4 kg | 35 $ | 35£ | 42$ |
| 4.1 - 8 kg | 45 $ | 45£ | 54$ |
| 8.1 kg and up | Free | Free | Free |
- 在庫あり、出荷準備中
- インベントリー準備中
The Sfogliatissima is the soft, soft piadina, with all the taste and authentic flavor of the Romagna tradition. Packaging: 350 g (25 cm) - 3 Piadine
Piadina is a traditional flatbread from the Italian historical region of Romagna.
Traditionally, piadina is made of flour, water, salt, and a small amount of lard (strutto in Italian). For a vegetarian recipe, the lard can be substituted with olive oil or margarine. Through the centuries, from a simple bread alternative, piadina has become an iconic symbol of the Romagna region and a widely popular product. Nowadays, it can be enjoyed in special establishments called Piadinerie (plural of Piadineria), which can also be found in big northern Italian cities outside of the Romagna region.
The piadina can be served as a kind of bread to accompany meals, but it’s more commonly enjoyed folded in half and filled with various cheeses, cold cuts, or roasted vegetables. One of the most popular fillings is Squacquerone (a fresh cheese which has a protected designation of origin from Romagna), prosciutto crudo (dry-cured ham), and rocket (arugula).
Having grown up in the province of Verona, I only became familiar with piadina during one of my family’s summer trips to the Adriatic seaside resort of Emilia-Romagna, a popular destination for Italian and north European tourists who are looking for long sandy beaches, shallow Mediterranean waters, amazing food, and exciting nightlife.
I remember trying my first piadina in a small theme park, in Rimini. It was filled with prosciutto crudo, and for me, it was a welcome revelation—one of the first of the many kinds of Italian regional food that I went on to discover!
