The preparation of the piadina Piadarola 600g begins with the processing of soft wheat flour, which is mixed with water, salt, and extra virgin olive oil. The mixture is then worked by hand or with a dough mixer, until a smooth and homogenous dough is obtained. Subsequently, the dough is divided into portions of about 100g and rolled out with a rolling pin on a floured surface. The piadinas are then cooked on a baking sheet or a well-heated non-stick pan, until small bubbles form on the surface. The piadinas Piadarola 600g are characterized by a soft and light texture, a delicate flavor, and an external crunchiness. Pairings: 1. Piadina with raw ham, arugula, and fresh cheese: a classic and always appreciated pairing. 2. Piadina with smoked salmon, cherry tomatoes, and cream cheese: a fresh and light pairing. 3. Piadina with grilled eggplant, mozzarella, and pesto: a tasty and rich in flavor pairing. 4. Piadina with roasted chicken, arugula, and Grana: a simple yet flavorful pairing. 5. Piadina with cooked ham, cherry tomatoes, and stracchino: a creamy and flavorful pairing. Other: HOW TO PREPARE THE PIADINA 1-Heat the baking sheet or a non-stick pan well. 2-Roll out the piadina on the baking sheet or in the pan for about 30"/ 1' approximately, flip it over for the same time and serve.