Piadina Romagnola: Romagna’s Warm, Folded Welcome
Soft, golden, and filled with local goodness, this iconic flatbread wraps up the flavors and hospitality of Italy’s Romagna coast in every bite.
FOODEMILIA ROMAGNA
Warm, soft yet slightly crisp, and filled with whatever your heart desires—piadina romagnola is more than street food, it’s the edible symbol of Romagna’s hospitality. Whether wrapped around melting squacquerone cheese and fresh arugula or packed with prosciutto, it’s the kind of simple pleasure that never goes out of style.
History and Origins:
Its ancestry dates back to ancient times, perhaps the Etruscan civilization. Traditionally, the piadina was the daily bread of the farmers of Romagna, made on a flat terracotta or clays plate, testo, over a wood-fired heat. When finances were poor, the mixture of the dough contained nothing but flour, water, and salt; lard or olive oil were ingredients added when available. It could readily be made, taken, and adapted to the ingredients the particular season had available. In 2014, the piadina romagnola achieved PGI (Protected Geographical Indication) for its cultural and culinary heritage.
Ingredients and Preparation:
The dough is straightforward: soft wheat flour, water, lard (or olive oil for a leaner option), salt, and occasionally a sprinkle of baking soda. It is rolled into very thin circles and grilled on the testo or a hot griddle until golden patches reveal the cooking spot. Historically, the piadina has been folded over with fillings—standards are squacquerone cheese with arugula, prosciutto crudo, grilled vegetables, or even dessert spreads for the sweet-toothed crowd.
Where to Try It:
In Rimini, Casina del Bosco is in the local lexicon, and it serves piadine in scores of configurations. At Cervia, Piadina del Mare provides tableside ocean views with your flatbread. Scores of roadside stalls, known as chioschi, blanket the Romagna coast for the essential, real-deal snack break in the middle of a dip and a sunset.
Translation:
Piadina romagnola is the proof of the power of the simplest recipes to bear the most profound traditions. Served standing on the pier or sitting down at the table on the beach, it’s Romagna in each and every bite—hot, hospitable, and meant to share.