Piadina Romagnola/Piada Romagnola IGP
Romagna flatbread
The everyday flatbread of Romagna, cooked on a hot plate and folded around cheese, cured meat or greens. It runs from ivory-white to dark amber, blistered with the characteristic amber spots on both faces, and smells like bread just out of the oven.
Designation
- Certification
- IGP
- Category
- Bread, pastry, cakes, confectionery and biscuits
- Registered
- 2014 (Reg. UE n. 1174 del 24.10.14)
Where it is made
The provinces of Rimini, Forlì-Cesena, Ravenna and part of Bologna.
How it is made
Wheat or spelt flour, water, fat and salt, with a short list of optional ingredients. It is sold ready to eat, sometimes wrapped in nothing more than unsealed paper for immediate consumption.