The aroma of the piadina

“Bread, indeed the national food of the Romagna people” - (G. Pascoli)

Piadina is a peasant bread. It has always been considered the food of workers and peasants because it is made quickly, the oven costs very little, it is cooked over a clay pan, and the fire is lit with a few humble sticks. Today in the families of Romagna we celebrate piadina like in the past with white bread. They try to enrich the dough with milk, oil or lard, while once it was done only with flour, not sieved very much, water and salt.

Its preparation does not involve any difficulties. All that you have to do is mix the flour with the salt and with as much water as is needed to obtain a fairly dense dough.

The piadina is good, still steaming with the smell of bread, even without the filling. In earlier times, in Romagna, during a period of poverty and famine, this was the only way to eat the piadina, and it was a privilege if one could eat it twice a day.

People used to eat it with wild herbs or cheese.

And speaking of cheese, tradition has it that the squacquerone (a kind of cheese) which is spread over half of the piadina as soon as it is removed from the baking tray, the other half is immediately folded on top and so the cheese in the middle of the piadina begins to melt.

The heat of the piadina that warms the mouth is accompanied by the fresh liquidity of the squacquerone. All this of course does not disdain a good glass of Sangiovese.

Each locality has its own “piadina”. From Ravenna to Rimini, passing through Forlì and Cesena, the piadina varies in size, cooking, thickness. Even the baking can be a subject of discussion for real experts.

Wherever you decide to eat it, it will still conquer your palate. It is one of our gastronomic excellences and represents us. Since 2014, the Piadina Romagnola has been protected by the PGI (Protected Geographical Indication) mark. Therefore, whether low or high, on an industrial or artisanal scale, it can only be produced within the borders of Romagna.