🌾 Mother yeast
🔥 Cooked by hand like in the past
🍞 100% organic Romagnola flour and wholemeal sea salt from Cervia
Organic Piadina with Ancient Grains made with a selection of ancient grains from organic farming, this piadina will take you on a culinary journey through traditional and genuine flavours.
Our piadina is the result of a constant commitment to environmental sustainability and the quality of the ingredients. The ancient grains used come from organic farming with cultural rotations, ensuring responsible and environmentally friendly production.
Thanks to stone grinding and the natural presence of the germ, our piadina preserves the nutritional characteristics of the whole grain intact. Each bite is a concentrate of nutrients beneficial for your well-being.
Mother yeast for lightness and softness : Our Piadina La Ritrovata with Natural Mother Yeast is made following an ancient bread making technique, which gives the piadina an uncommon lightness, digestibility and softness. We use flour, water, salt, the right amount of lard and natural sourdough to guarantee a soft and fragrant product, without the addition of preservatives.
The authentic Romagna tradition on your table Prepared according to the tradition patiently handed down from generation to generation, La Ritrovata with Natural Mother Yeast is a true symbol of Romagna cuisine. Every bite of this piadina will take you to relive the authentic traditions of the Romagna kiosks, where the pleasure of good food is a real philosophy of life.
A return to the origins with Fresco Piada Fresco Piada celebrates the authenticity and simplicity of Romagna cuisine with La Ritrovata with Natural Mother Yeast . By choosing the best ingredients and following an artisanal preparation process, we guarantee a product that stands out for its authenticity and its unique flavour, which faithfully reflects the true essence of the Romagna piadina.
HOW TO PREPARE IT : Heat the testo or baking tray/pan, place the piadina on top and turn it several times on both sides for approximately 30 seconds-1 minute. Serve piping hot.
HOW TO ENJOY IT : It can be served with any course, stuffed with various cured meats or sausages, cheeses or vegetables; also sweet with chocolate spread of your choice.
WEIGHT : 200 grams (2 pieces)
Data sheet
SIZE: 200 grams (2 pieces)
SPECIFIC NOTES : Pre-cooked Piada packaged in ATP.
ORIGIN: Emilia-Romagna.
INGREDIENTS: ORGANIC TYPE 2 SOFT WHEAT FLOUR (59%), WATER, ORGANIC EXTRA VIRGIN OLIVE OIL (5%), ORGANIC ANCIENT WHEAT BRAN, ORGANIC MOTHER YEAST (TYPE “0” DRIED SOFT WHEAT FLOUR, SOURDOUGH ORGANIC SPELLED, NATURAL YEAST POWDER, ORGANIC WHEAT GLUTEN, ENZYMES), ORGANIC BARLEY MALT, WHOLE CERVIA SEA SALT (1.47%), ORGANIC HONEY
ADDITIVES AND PRESERVATIVES: None.
STORAGE METHOD : Store in the fridge between 2° and 6°C.
PRODUCER : Fresco Piada Srl – Riccione (RN)
AVERAGE VALUES per 100 g: Energy 1270 Kj, 302Kcal/370 Kcal, Fats 8.5 g, of which saturated 7.5 g, Carbohydrates 45.9 g, of which sugars 6 g, Fiber 5.5 g, Proteins 7.7g, Salt 1.35 g.
Fresh Piada
Fresco Piada Srl was founded in 1996 in Riccione. Over the years, the company has reached a production capacity of 25 thousand piadinas per day, made in an efficient laboratory. The strongly artisanal value characterizes the company's concept: all the piadinas are pre-cooked by hand one by one on a griddle, by highly selected and qualified personnel.
The great attention to the selection of raw materials is another pillar of the philosophy of Fresco Piada Srl: some products boast local ingredients, such as flours made exclusively from Romagna grains, wholemeal sea salt from Cervia and extra virgin olive oil from the Rimini hills.
The company has also started prestigious collaborations aimed at further characterizing the piadina product: together with the Department of Food Sciences of the University of Bologna it has thus been possible to create a product without added yeasts and with PresalӀf protected iodized salt, while at the alongside one of the last leaveners operating in Italy, a piadina was developed in which only natural mother yeast was present.
The latest creations of the Fresco Piada artisans aim at the rediscovery of some recipes and types of piadina typical of the northern area of Romagna. This is the case of the Piada di Santarcangelo di Romagna, or rather the piada connecting the north and south of the land of Pascoli, or of the Piada del Chiosco, an expression of the rural product par excellence, in which thickness, shape and aromas recall the ancient piades of the Ravenna area.