A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days.
Posted: May 20, 2011
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Posted: Mar. 7, 2011
Posted: Jul. 7, 2010
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