The Piadina is a typical product of the Romagna, a portion of the Emilia-Romagna region (Ravenna, Faenza, Forlì, Cesena and Rimini), but it’s also widespread in the areas of Ferrara, Pesaro e Urbino province, Montefeltro and the Republic of San Marino.
It’s usually made with wheat flour, fats (extra virgin olive oil and/or lard=rendered pork fat), water and/or milk, salt and some optional leavening agents and traditionally cooked on a clay dish from Montetiffi, a village near the town of Forlì, although nowadays flat pans or electric griddles are commonly used.
This old traditional "bread" recipe has become, with the passing of time, a traditional dish known among all strata of society: it soon went from being the bread of the poor to a mass produced snackfood loved by many.
In the Middle Ages, became the daily food staple of the region.
Today, the piadina (or piada) is known known and loved in Italy and all over the world both as a street food and a comfort food by all. Stuffed full of vegetables, cheeses, meats, it is a quintessential street food of Italy. And it can even become a dessert, or be turned into a vegetarian dish by replacing the traditional lard used in the old fashioned recipe with olive oil or soymilk.
There are numerous recipes and ways of preparing a piadina, which vary from town to town, from village to village.
Al Mulino serves the piadina in different styles:
Piadina al pollo
Piadina allo speck
Available gluten-free & vegan