This slipper-shaped bread has a crisp crust, lots of air holes, and a tender crumb. Get bakery-style results when you make it at home.
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Piadina Romagnola (Italian Flat Bread)
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.
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