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Best Piadina romagnola in San Francisco
“A thin Italian flatbread from Romagna, traditionally cooked on terracotta and now protected by the EU.”
What the real thing tastes like
Piadina romagnola (pronounced [pjaˈdiːna romaɲˈɲɔːla]) or simply piadina, traditionally piada (pronounced [ˈpjaːda]; Romagnol: pièda), is a thin Italian flatbread, typically prepared in the Romagna historical region (which mostly consists of the Italian provinces of Forlì-Cesena, Ravenna, and Rimini, and the Republic of San Marino). It is usually made with white flour, lard or olive oil, salt, and water. The dough was traditionally cooked on a terracotta dish (locally called teggia or testo), although nowadays flat pans or electric griddles are commonly used. 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.
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Piadina romagnola is a thin, humble flatbread born in Italy's Romagna region—a simple dough of flour, lard or olive oil, salt, and water, traditionally pressed onto a terracotta teggia and cooked until spotty and warm. Its roots run deep enough that the European Union granted it protected geographical indication status in 2014, recognizing what locals have known for generations: this is the real thing, a dish that tastes like its place.
Order it here when it has
- Protected geographical indication status
- Traditional preparation method
- Official regional heritage food
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