Piadina Romagnola: a simple dish loved by all

by admin · Published 2 April 2015 · Updated 18 July 2016

Registered with Reg. EU 1174 24.10.2014, registration of Piadina PGI is recent. Raoul Casadei is one of the milestones of the Romagna culture. The presence of the piadina on the Romagna tables probably comes directly from the unleavened bread of Etruscan and Roman, but during the years its reputation has increased by changing a bit ‘its characteristics of consumption becoming food of modern Romagna . Starting from the coast of Riccione and Rimini the piada, or piadina, is thin, and proceeding inward, from Cesena and Forlì and north on the coast to Ravenna and from there again to the inside, and walk up the hills and then the mountains, the piadina, without losing its crispness, becomes large.
The dough can be folded to form a “calzone”, or “cassone”.
Traditionally filled with wild herbs, today can be stuffed in a varied and imaginative way. In Romagna it is very common to find small shops where piadina is prepared fresh and served stuffed. Typical local home preparation, unleavened, made in the homes of Romagna as a quick substitute for bread, a classic street food and takeaway food, piadina has now become an industrial product. As stated in its product specification The Piadina Romagnola IGP ready for consumption, it comes in two types:

Piadina Romagnola or Piada Romagnola IGP (PGI) whose characteristics are amber stains of cooking of small dimensions on the surface with a homogeneous distribution, compact, rigid and brittle, with a diameter from 15 to 25 centimeters and a thickness from 4 to 8 millimeters.
Piadina Romagnola IGP (PGI) or Piada alla Riminese whose characteristics are the cooking of large blisters on the surface, with a non-homogeneous distribution, soft and flexible, diameter from 23 to 30 centimeters thickness of up to 3 millimeters.