via Martina

UPDATE: early 2010

Things combined, and under different or difficult conditions become other things.

Instead of cancelling our original mission statement (below), I'll just add our interim info...We still intend to open the piadineria, but we have become another thing for right now.

We shall delve more deeply and strongly into the food in Italy. Not in the form of recipes, but through her products; particularly ones which we, here in the US can find, taste, enjoy.

early 2009

After living for 5 lovely years in beautiful Romagna, Karen and Vincenzo, one American and one Italian decided to introduce Piadina to the US. Piadina is the local (and ubiquitous) unleavened flat bread of the area. It is eaten either as the bread with a meal or, more often, used for sandwiches and filled with Proscuitto (also from the area), squaquaròne ( a fresh cheese impossible to import) and arugula.

But piadina goes well with almost every food: sausages, baked-vegetables, onions, peppers, pork, salami and cheeses. You will find it in varying qualities in restaurants, road-side stands, festivals; just about every where from Forli-Cesena and Ravenna to Rimini. And soon you will find and enjoy it in the USA!