Sfogliatissima Loriana La piadina

Wheat flour is a staple ingredient providing carbohydrates and some protein. It is a refined grain, which means it lacks the fiber and nutrients found in whole grains. While it is a common ingredient in many baked goods, it may not be suitable for those with gluten intolerance.

Water is used as a solvent and to provide moisture in the dough. It is essential for the mixing and baking process. There are no health concerns associated with water in this context.

Lard is a type of animal fat used for its flavor and texture-enhancing properties in baked goods. It is a source of saturated fat, which should be consumed in moderation. While it provides a rich flavor, it may not be suitable for those following a vegetarian or vegan diet.

High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Salt is used to enhance flavor and act as a preservative in food products. It is essential in small amounts but can contribute to high blood pressure if consumed excessively. Moderation is key to avoiding potential health issues.

These are emulsifiers used to improve texture and extend shelf life in processed foods. They are synthetic additives that may contain trans fats, which are linked to heart disease. Their presence indicates a higher level of processing.

Citric acid is a natural preservative and flavor enhancer commonly used in food products. It is generally recognized as safe and is naturally found in citrus fruits. It helps maintain freshness and flavor stability.

Sodium bicarbonate is a leavening agent used to help dough rise. It is a common ingredient in baking and is generally recognized as safe. It reacts with acids to produce carbon dioxide, which helps create a light texture.