Schiacciata lingua romana pre-sliced
Large/long traditional Italian flat bread. A type of focaccia from wheat flour with an open crumb structure, extra virgin olive oil and baked on stone. The typical long shape and pre-slicing make this bread ideal to spread and divide in multiple smaller portions.
- Stone oven baked
- Suitable for vegans
- Suitable for vegetarians
- 650 g
- 5 x 2 PCS C/S · 32 C/S PAL
- Baking 200 °C · 3-4'
- FULLY BAKED
Occasion
Light meal, buffet, street food
The story behind
Schiacciare means “press with the fingers” and refers to how the dough is made. Romana is a typical Italian way of baking: short at high temperature on stone. Less is More… characteristic for the Italian cuisine and worldwide Italian concepts it is the lightness of their fillings. Do not overdo in quantity of the toppings but in quality. The tradition in Italy is that this Schiacciata Lingua Romana is prepared (filled) in advance and kept in the cooling counter. Once ordered by the consumer, they flash bake a portion on high temperature in a high-speed-oven or contact-grill. Origin: Italy.
Tips & tricks
- For a cold sandwich offer: flash bake the roll first and garnish afterwards.
- For a warm sandwich offer: garnish the roll first and flash bake afterwards (in an oven, high-speed-oven or contact grill).