The product
La Stirata - Piadina all'olio extravergine di oliva
Thin version of the piadina of the Romagna tradition
Code:
95019
Country of origin:
Italy - Emilia Romagna
Weight:
180 g x 2
Minimum order:
1 box with 5 packs
| Description | Thin version of the piadina of the Romagna tradition, produced in the area of Rimini and Riccione, produced with "00" local flour, with the addition of integral Venus rice flour and extra virgin olive oil |
|---|---|
| Appearance | It has a thickness of about 2 mm and a diameter of 25 cm |
| Taste | Fragrant taste, with notes of fresh bread and toasted cereals |
| Curiosity | It is still baked today in terracotta pans, as in the past, when the piadine were cooked on the fire of the old kitchen; the porosity of the terracotta gives the piadina an unmistakable aroma |
| Suggestions | It should be heated in a non-stick frying pan for a few seconds per side and served stuffed as desired and rolled up. Extremely versatile, it goes perfectly with classic prosciutto, rocket and squacquerone cheese, but also with more original combinations such as pecorino, guanciale and puntarelle and served with fig jam and fresh strawberries |
| Ingredients | Soft WHEAT flour type '00', SOY-based drink, water, 11.3% extra virgin olive oil, wholemeal black rice flour, salt, leavening agent (disodium diphosphate, acid carbonate, corn starch) |
|---|---|
| Allergens in ingredients | Cereals containing gluten and thereof, Soybeans and products thereof |
| Other allergens | Mustard and products thereof |
| Weight | 180 g x 2 |
| Packaging | Packaged in a plastic bag |
| Storage Conditions (packaged products) | Store at a temperature between +0 and +4 ° C |
| Instructions for use | Heat a few minutes on each side in a hot non-stick pan |
| Nutrition Declaration | Energy: 1969 kJ / 403 kcal Fat: 12 g of which saturates: 2,5 g Carbohydrate: 62 g of which sugars: 32 g Protein: 10 g Salt: 0,07 g Typical value per 100 g |
The producer
Caseificio Mambelli - Santa Maria Nuova Bertinoro (FC) - Emilia Romagna
Why we chose them
The history of the dairy Mambelli began in a country house in the area of Bertinoro.
Grandmother Elsa used to produce in a copper pot a special Ricotta made from the milk of her cows, that was enriched with thermal waters. Then
the cheese used to travel on the sides of a motorbike down to the Cesena market. It was Domenico, the son of Elsa, that continued to carry to the
market the "treasure of the family" riding his "Mondial" motorcycle.
Domenico and Idiana inherited all the secrets on the production of this particular Ricotta, that was soon distributed also to the neighboring
provinces
Thus, in 1972, the dairy Mambelli was born, a story of work and passion, but also the story of a family, represented today by Raffaella Mambelli, the
third generation.
Known and respected for its Ricotta di Romagna, in 1995 the family started producing Squacquerone.
Exclusive use of natural ingredients, selection of quality milk, no use of preservatives or additives, craftmanship in the production: these are the
pillar
of Mambelli philosophy.
Today, thirty years later, with the same philosophy Mambelli produces a wide range of cheeses, all to be enjoyed fresh.
