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Foods similar to pizza have been prepared since the Neolithic age. Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history.
In Sardinia, French and Italian archeologists have found a kind of bread baked over 3,000 years ago.[citation needed] According to Professor Philippe Marinval, the local islanders leavened this bread.[2]
The Ancient Greeks had a flat bread called plakous (πλακοῦς, gen. πλακοῦντος - plakountos)[3] which was flavored with toppings like herbs, onion, and garlic.
It is said that soldiers of the Persian King, Darius the Great (521-486 B.C.) baked a flat bread on their shields and then covered it with cheese and dates.[citation needed] \
In the 1st century BC, the Latin poet Virgil refers to the ancient idea of bread as an edible plate or trencher for other foods in this extract from his Latin poem, the Aeneid:
Their homely fare dispatch’d, the hungry band
Invade their trenchers next, and soon devour,
To mend the scanty meal, their cakes of flour.
Ascanius this observ’d, and smiling said:
“See, we devour the plates on which we fed.”
These flatbreads, like pizza, are from the Mediterranean area and other examples of flat breads that survive to this day from the ancient Mediterranean world are focaccia (which may date back as far as the Ancient Etruscans), coca (which has sweet and savory varieties) from Catalonia, Valencia and the Balearic Islands, the Greek Pita or Pide in Turkish or Piadina in the Romagna part of Emilia-Romagan in Italy.[4]
Similar flat breads in other parts of the world include the Indian Paratha, the South Asian Naan, the Sardinian Carasau, Spianata, Guttiau, Pistoccu, the Alsatian Flammkuchen and Finnish Rieska.
Italian finger food: small round piadina with bresaola and soft cheese. Side view on hlass dish. On white backgrond. Three piadina slices , the first out of focus. Picture with selective focus on middleground. Angle from left. Photo to buy.
In Bertinoro I sampled the speciality of the region; Piadina. You get it
everywhere. But make sure it's made by a good ol' lady! The wine
was of course a local Bertinoro. It tasted magnificently
"Pao de origem italiana, elaborado de forma artesanal, com farinha tipo italiana e azeite extra virgem. Assado na pedra sabao lentamente, até que se formem as incomparaveis bolhas crocantes na sua superficie. Ha muitos anos atras era o alimento principal na mesa das familias pobres até que hoje em dia se tornou um prato apreciado em toda a Italia e recheado com as mais nobres combinaçoes de sabores.
A Piadina is a thin Italian flatbread, typically prepared in the Romagna region. It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnol), although nowadays flat pans or electric griddles are commonly used.
try of food photography.
made about 2 year ago.
there was only a powerful lamp with a homemade diffuser perpendicularly above the scene.
nikon d90
1/25
f/5
iso 320
70 mm
I put a slightly vignetting for focusing the attention on the subject.
what do you think about? I think there is something wrong but I cant' understand.
thank you.