Legal reference:
Traditional products were established by Decree-law 173/98.

Preparation techniques:
According to the traditional recipe, piadina is made from flour, lard, extra virgin olive oil, salt and water (although milk is sometimes added to water). The dough is thinned out with a rolling pin and by hand, then it is cooked on a hot terracotta plate (“testo”). Ingredients for 10/12 piadine include: 1 kg of O-type flour, 200 gr of lard, 25 gr of white salt and 1 pinch of bicarbonate. Knead quickly all the ingredients together with lukewarm water, cover the dough with a dish-cloth and leave it to rest for two hours at least. Make 10 or 12 pieces from the dough, mould them into small balls and roll them out thin with a wooden rolling pin. Cook piadine on a terracotta testo or on a hot iron frying pan until bubbles begin to form on the surface. Turn them with a spatula-shaped spoon and finish to cook them .

Production area :
The production and processing area includes the territories of the provinces of Ravenna, Forlì, Rimini and Bologna.

Historical and Geographical Information:
Piadina romagnola is well-known throughout the world and Italian poet Giovanni Pascoli defined it “pane rude di Roma” (coarse bread of Rome).

Related Events:
Sagra dalla Pié fritta (Festival of Fried Piadina) – Fontanelice, on Easter Monday.