The preparation of the Piadarola 600g flatbread begins with the processing of soft wheat flour, which is kneaded with water, salt, and extra virgin olive oil. The mixture is then worked by hand or with a kneading machine until a smooth and homogeneous dough is obtained. Subsequently, the dough is divided into portions of about 100g and rolled out with a rolling pin on a floured board. The flatbreads are then cooked on a hot baking sheet or non-stick pan until small bubbles form on the surface. The Piadarola 600g flatbreads are characterized by a soft and light texture, a delicate flavor, and an external crispness. Pairings: 1. Flatbread with prosciutto, arugula, and fresh cheese: a classic and always appreciated combination. 2. Flatbread with smoked salmon, cherry tomatoes, and cream cheese: a fresh and light combination. 3. Flatbread with grilled eggplant, mozzarella, and pesto: a tasty and flavorful combination. 4. Flatbread with roasted chicken, arugula, and parmesan: a simple yet tasty combination. 5. Flatbread with cooked ham, cherry tomatoes, and stracchino: a creamy and flavorful combination. Other: HOW TO PREPARE THE FLATBREAD 1-Heat the baking sheet or a non-stick pan well. 2-Place the flatbread on the sheet or in the pan for about 30"/1', turn it over for the same amount of time and serve. NUTRITIONAL VALUES Energy Fat of which saturated Carbohydrate of which sugars Fiber Protein Salt Per 100 g 317 Kcal/1322kJ 13.2 g 5.5 g 43.3 g 0.94 g 1.51 g 7.1g 0.09 g
