History of the Piada

italians_excellence_piadamore

The first written evidence of Piadina as it is now recognized dates back to 1371, in the Descriptio Romandiolae compiled by Cardinal Angelico, who for the first time gave the recipe of the bread of the people of Romagna: “It is made with wheat flour moistened with water and flavored with salt.  It is then kneaded with milk as well, and also a little olive oil.”

Piadinas are usually sold immediately after preparation in specialized kiosks (called piadinerie) filled with a variety of cheeses, cold cuts and vegetables, but also with sweet fillings such as jams or Nutella.  There may be small differences depending on the region of the country.  Piadinas produced around Ravenna are generally thicker, while those produced around Rimini and the Marche region are thinner and the diameter is greater.

Piadina has even found its way to space, eaten by Russian cosmonauts as part of a Mediterranean diet experiment on the International Space Station.

We now have the privilege of bringing the Piadina from Italy to America.

Buon Appetito da Piad’Amore

According to Giovanni Pascoli,
“Nothing speaks more of Romagna than this bread of ours…
it is a symbol that speaks of devotion to our land”.

La j’è bona in tot i mud,
la j’è bona énca scundida
sa’ n’avì ancora capì,
a scor propri dla pida.

Delicious with filling
or even served plain,
if you haven’t already guessed,
I am talking about the “piadina”.