Local food of my region… do you know which region? And the name of this food?
Local food of my region… do you know which region? And the name of this food?
by Fabriano1975
10 Comments
Wonderful-Pilot-2423
Piadina? I believe it’s local to Emilia Romagna but I could be wrong.
CMDRJohnCasey
Without doubt Romagnola
Novel-Sorbet-884
Piadina romagnola. Coppa e salame Felino o piacentino? Gnam gnam 🙂
gatsu_1981
Looks like piadina romagnola.
The thick one.
The original one.
Omg that’s wonderful, if you like it you should learn how to do it, it’s quite simple. You just have to get the right thickness, too thin will become crusty, too thick it won’t cook properly (you cook it for a few minutes, moving it around with a fork)
elektero
your username clearly indicate that is crescia marchigiana
tartalizza
Torta al testo
as_vezes
pane condito de augusta
JasonHofmann
Wow, this one took a while! New to me.
> Torta al testo, also known as crescia, is a traditional unleavened bread hailing from the heart of Umbria, in central Italy. Its origins date back to the Roman Empire, when these round flatbreads were cooked on large brick disc called testum. These days, the name testo refers to the cast iron pan on which the torta ––a word otherwise associated with ‘cake’–– is traditionally cooked.
So nice to see this! I got to try it at Osteria del Mulino just this last year for the first time. Thank you for the memory
Akaattila
“Torta al testo” or ‘Pizza al testo’ (depending on where it comes from, whether from the province of Perugia or Terni) is a typical dish from Umbria, the most centrally located region in Italy. It is typically stuffed with salted cured ham (Umbria type), ham and cheese, sausages (cured or roasted) and sausage and sautéed spinach.
10 Comments
Piadina? I believe it’s local to Emilia Romagna but I could be wrong.
Without doubt Romagnola
Piadina romagnola. Coppa e salame Felino o piacentino? Gnam gnam 🙂
Looks like piadina romagnola.
The thick one.
The original one.
Omg that’s wonderful, if you like it you should learn how to do it, it’s quite simple. You just have to get the right thickness, too thin will become crusty, too thick it won’t cook properly (you cook it for a few minutes, moving it around with a fork)
your username clearly indicate that is crescia marchigiana
Torta al testo
pane condito de augusta
Wow, this one took a while! New to me.
> Torta al testo, also known as crescia, is a traditional unleavened bread hailing from the heart of Umbria, in central Italy. Its origins date back to the Roman Empire, when these round flatbreads were cooked on large brick disc called testum. These days, the name testo refers to the cast iron pan on which the torta ––a word otherwise associated with ‘cake’–– is traditionally cooked.
https://www.greatitalianchefs.com/recipes/torta-al-testo-recipe
So nice to see this! I got to try it at Osteria del Mulino just this last year for the first time. Thank you for the memory
“Torta al testo” or ‘Pizza al testo’ (depending on where it comes from, whether from the province of Perugia or Terni) is a typical dish from Umbria, the most centrally located region in Italy. It is typically stuffed with salted cured ham (Umbria type), ham and cheese, sausages (cured or roasted) and sausage and sautéed spinach.