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In Romagna, a Piadina Romagnola is an unleavened pan-bread made from wheat flour, water, salt and sometimes other ingredients, depending on the exact location where it is made.

A traditional “piada” is rolled out with a rolling-pin and cooked in a “testo”, a shallow terracotta dish, over a fire of red-hot embers. The result is a tender, delicate, deliciously flavoured flat bread disc, mottled brown by the heat of the fire, to be eaten with good local cold cuts, fresh cheeses, salad and cooked bitter greens and lashings of Romagna Sangiovese wine.

In 2014 the Piadina Romagnola was awarded I.G.P (P.G.I - Protected Geographical Indication) status.