Piadina romagnola

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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]