To know the origins of Piadina Romagnola, we must go back to the times of the Etruscans, who produced the ancestor of piada: they were simple sheets obtained by mixing flour and water, then cooked on stone slabs and were called "flours". For their diffusion, on the other hand, we must thank the Romans, in particular the rich and noble families, who consumed these freshly cooked flours; considering that, if not consumed immediately, they hardened making them no longer edible, it was not a suitable food for the plebeians, who instead needed foods that lasted a long time.

In the Middle Ages the situation changed: the nobles in fact began to prefer products with yeast, leaving the production and consumption of flour to less well-off families. Over time, this product became the symbol of the rustic and country life of the Romagna lands, identified as "Piè" in the local dialect. It was Giovanni Pascoli, in a famous poem, who Italianized the term making it Piadina, defining it the "national bread of the Romagnoli" and thus sanctioning the eternal bond between piada and Romagna. Overcoming the mid-1900s, more or less from the 70s, the industrial development linked to the production of this excellence greatly increased, maintaining, in our case, the original recipe.

To certify this link with the territory of origin and its quality, it receives the Igp mark in 2014.

Piadina Romagnola is a historically simple product, but which requires a good dose of skill and craftsmanship in its production. In the Piadina we offer, the main ingredients are 00 flour, water, lard and Cervia salt, without flavorings, preservatives or additives.

Its production consists in mixing balls of various sizes, based on the type of product we want to obtain; lamination will follow, using a rolling pin or mechanical laminators, to flatten the product and give it its typical shape. Finally, the pastry obtained will be cooked on plates at temperatures between 200 ° and 250 °.

The piadina we propose belongs to the thicker and crispier Piadine Romagnole family, not to the "Riminese" type. It is an artisanal food, in the production of which only raw materials of the highest quality are used (Sale di Cervia, for example). To be cooked over low heat, alternating the part in contact with the pan, it is crunchy and tasty.

Piadina Romagnola Igp comes in the classic round shape, has a crumbly consistency with the aroma of freshly baked bread and a crunchy, soft and fragrant taste. Traditionally, it is stuffed with tomatoes, salad and other fresh vegetables or with typical cold cuts (hams, salamis, rolled bacon, lard, coppa, etc.) and fresh cheeses (squacquerone di romagna DOP above all).

For the Piadina topped with a soft cheese and fresh vegetables, we recommend pairing it with a good slightly structured Albana Secco; if the filling includes meat, it is advisable to choose a balanced Sangiovese with good acidity.

Ingredients & Allergens:

Flour type "00", water, lard, 1.5% Cervia Sweet Salt, raising agents

(disodium diphosphate, sodium hydrogen carbonate, starch).

Preparation:

Heat for a few minutes in a pan.

It is important to heat the product for the time necessary so that it becomes crunchy and does not remain floury.

Storage:

Keep in the fridge

Nutritional values per 100 g:

Energy value 339 Kcal Fat 13 g of which saturated fatty acids 5.1 g Carbohydrates 48 g of which sugars 1.1 g Proteins 7.3 g salt 1.6 g