La zone de production de Piadina Romagnola IGP comprend le territoire des provinces de Rimini, Forlì-Cesena, Ravenne et certaines municipalités de la province de Bologne, dans la région Émilie-Romagne.
Making a piadina is relatively straightforward. To obtain the dough, soft wheat flour, salt, fats (olive oil, extra virgin olive oil or lard), and any raising agents are mixed with water.
The dough is then divided into loaves or balls of varying sizes depending on the size of the piadina to be obtained. The loaves are rolled by hand, using a rolling pin, or mechanically to obtain puff pastry discs baked on a plate, on both sides, at a temperature between 200 and 250 ° C, for a maximum of four minutes overall.
After cooking, they’re packaged and let cool in sealed bags or envelopes to protect them from the atmosphere.
Piadina Romagnola IGP has a round and flattened shape, with a diameter between 15 and 25 cm. It has an ivory-white colour with amber spots of various shades and sizes, small and homogeneous, on both sides.
The consistency is rigid and crumbly; the taste and smell are fragrant, with a scent similar to that of freshly baked bread.
The Riminese type stands out for being thinner, softer and more flexible, with a diameter between 23 and 30 cm and with larger and more uneven spots.