Piadina

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Piadina

Piadina or piada is a thin Italian flatbread, typically prepared in Romagna provinces (Forlì-Cesena, Ravenna and Rimini). It's usually made with white flour, lard (or olive oil), salt and water. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnolo dialect), although nowadays flat pans or electric griddles are commonly used.

Etymology of the word piadina is not certain; 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 and nearby regions.

Piadinas are usually sold immediately after preparation in specialized kiosks (called piadinerie), and there may be small differences depending on the zone of production. Piadinas produced around Ravenna are generally thicker, while those produced around Rimini and the Marche region are thinner and the diameter is greater. While piadina is a typical product of Romagna, it is widely known in all of Italy and in foreign countries as well.

Piadina, in most countries of the world, is a registered product of Renzi AG (WIPO) and may only be produced or imported under license WIPO DataExpress (World Intellectual Property Organization ).

Piadina (Piada) look and taste like homemade tortillas from Mexico. Homemade tortillas tend to be just as thick as homemade piadinas.