Piadina romagnola

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Piadina romagnola" – news · newspapers · books · scholar · JSTOR (March 2017) (Learn how and when to remove this message)

You can help expand this article with text translated from the corresponding article in Italian. Click [show] for important translation instructions. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Italian Wikipedia article at [[:it:Piadina romagnola]]; see its history for attribution. You may also add the template {{Translated|it|Piadina romagnola}} to the talk page. For more guidance, see Wikipedia:Translation.

Piadina

Alternative names	Piada
Type	Flatbread
Place of origin	Italy
Region or state	Romagna
Main ingredients	Flour, lard or olive oil, salt, water
Cookbook: Piadina   Media: Piadina

Piadina romagnola (Italian: [pjaˈdiːna]) or simply piadina, traditionally piada (Italian: [ˈpjaːda]), is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna, and Rimini). It is usually made with white flour, lard or olive oil, salt, and water. The dough was traditionally cooked on a terracotta dish (called teggia or testo in Romagnol), although nowadays flat pans or electric griddles are commonly used.

The piadina has been added to the list of the prodotti agroalimentari tradizionali (PAT) of the Emilia-Romagna region, and to the Protected Geographical Indication of the European Union in 2014^[1]

Since Ancient Rome flatbreads like this were used, the first mention of the piadina was in 1317,^[2] in the Descriptio provinciæ Romandiolæ, when papal legate Angel de Grimoard describes it's recipe: "It's made with grain wheat mixed with water and seasoned with salt. It can also be made with milk and seasoned with a bit of lard".

Ancient versions of the piadina were made with poorer kinds of wheat, such as ones made with chestnut or acorns, especially in mountainous areas

The etymology of the word piadina is uncertain; many think the term piada (piê, pièda, pìda) was borrowed from the Greek word for 'focaccia'. Others think the term was borrowed from other languages because of the large use of similar foods throughout the Eastern Roman Empire. The term piada was officialized by Giovanni Pascoli, who adapted the Romagnol word piè into its more Italian form.^[3] Romagna was heavily influenced by Byzantium during the early Middle Ages, when the Eastern Empire reconquered parts of the Western domain which had fallen to the invading barbarians. In those days Ravenna was the capital city of the Exarchate, and that would explain how the Greco-Byzantine recipe entered the local gastronomy.

Piadine are usually sold immediately after preparation in specialised kiosks (called piadinerie), filled with a variety of cheeses, cold cuts and vegetables, but also with sweet fillings, including jam or Nutella. There may be small differences depending on the zone of production. Piadine produced around Ravenna and Forlì are generally thicker, while those produced around Rimini and the Marche region are thinner and the diameter is greater.

Piadina has even found its way to space, eaten by a Russian astronaut as part of a Mediterranean diet experiment on the International Space Station.^[4]

According to Giovanni Pascoli,

Nothing speaks more of Romagna than this bread of ours... it is a symbol that speaks of devotion to our land.

— ^[3]

• Piada dei morti – a sweet focaccia native to Rimini,^[5][6] named after piadina for their shared circular shape^[7]

Wikimedia Commons has media related to Piadina.

Wikibooks Cookbook has a recipe/module on

• Piadina (Thin Italian Flatbread)

• (in Italian) PiadinaOnLine
• (in Italian) Tracce di storia della piada