Piadina romagnola
| Alternative names | Piadina, piada |
|---|---|
| Type | Flatbread |
| Place of origin | Italy |
| Region or state | Romagna |
| Main ingredients | Flour, lard or olive oil, salt, water |
Piadina romagnola (Italian: [pjaˈdiːna romaɲˈɲɔːla]) or simply piadina, traditionally piada (Italian: [ˈpjaːda]; Romagnol: pièda), is a thin Italian flatbread, typically prepared in the Romagna historical region (provinces of 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 (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.