|
gptkbp:instance_of
|
gptkb:bread
|
|
gptkbp:average_temperature
|
griddle
open flame
cast iron skillet
|
|
gptkbp:color
|
golden brown
|
|
gptkbp:cooking_method
|
grilled
|
|
gptkbp:cooking_time
|
about 5 minutes
|
|
gptkbp:cultural_events
|
Festa della Piadina
|
|
gptkbp:cultural_significance
|
traditional Italian cuisine
|
|
gptkbp:cultural_symbol
|
Emilia-Romagna cuisine
|
|
gptkbp:diameter
|
approximately 30 cm
about 5 mm
|
|
gptkbp:flavor
|
savory
|
|
gptkbp:has_variations
|
Piadina vegetariana
Piadina con Nutella
Piadina al prosciutto
Piadina con squacquerone
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Piadina Romagnola
|
|
gptkbp:is_often_accompanied_by
|
gptkb:wine
|
|
gptkbp:is_often_made_with
|
local products
seasonal ingredients
fresh ingredients
|
|
gptkbp:is_often_seen_in
|
restaurants
street food stalls
markets
|
|
gptkbp:is_often_served_with
|
gptkb:beer
gptkb:Italy
gptkb:food
gptkb:breakfast
soft drinks
sangria
|
|
gptkbp:is_popular_in
|
gptkb:Emilia-Romagna
|
|
gptkbp:is_similar_to
|
tortilla
|
|
gptkbp:main_ingredient
|
gptkb:water
wheat flour
lard
|
|
gptkbp:nutritional_value
|
high in carbohydrates
moderate in fat
low in protein
|
|
gptkbp:origin
|
gptkb:Italy
Renaissance period
|
|
gptkbp:pairing
|
gptkb:vinegar
olive oil
tomatoes
arugula
|
|
gptkbp:recognized_by
|
gptkb:Slow_Food_movement
|
|
gptkbp:region
|
gptkb:Emilia-Romagna
|
|
gptkbp:served_in
|
gptkb:cheese
vegetables
cured meats
|
|
gptkbp:serving_temperature
|
both
|
|
gptkbp:texture
|
soft
|
|
gptkbp:bfsParent
|
gptkb:Cesena
gptkb:Doctor_of_Philosophy
|
|
gptkbp:bfsLayer
|
4
|