About
It is irresistible, crunchy and hard on the outside, but with a soft and smooth thin layer inside the bread. In Romagna, the piadina is usually eaten with a creamy cheese called squacquerone, but like all good bread, its goes well with all kinds of cured meats, cheeses, vegetables, clearly with denomination of origin; Feast on the best virtues of Italian food and antetodo SANA!
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