Piadina Romagnola: family tradition or PGI product?

In 2014, the traditional “piadina romagnola” received the PGI certification (protected geographic identification), which sets precise limits in production and recipes of this special bread.

We are a traditional festival and reenactement in Romagna and we serve this dish to all our visitors.

According to “Cibo360” http://bit.ly/Piadina1, the fight to get from the EU the PGI certification started in 2003 and ended about 10 years later. Producers from Ravenna, Forlì, Cesena, Rimini and Imola wanted to certificate where and how this bread is prepared, in order to avoid confusion with similar preparations, made in different regions and sold in supermarkets using the same name. They also fixed recipe and dimensions: wheat flour, water, salt, olive oil or lard; between 15 – 25 cm bright, 4 - 8 mm high, and 23 – 30 cm bright, 3 mm high.

P logo from cibo360.it

On the other hand, “Ravenna e Dintorni” tells us about origins and history of this preparation

(http://bit.ly/piadina2). Traditionally, the recipe changes from town to town and from family to family. Ingredients are various, starting from the flour itself (even chestnut flour in some cases), or maybe adding honey or milk. Dimensions are also various: thinner and larger on the coast, smaller and higher on the mountains and in the land. Nowadays, piadina is a traditional street food, presenting all these local variations.

So, what is the truth about “piadina romagnola”?

• Visit our region!
• Try different sorts of piadina
• Try our local version at “Palio del Torrione”.

“Piadina romagnola” has the PGI certification, nevertheless you can try many different types, finding them at festivals or by the local food trucks.

“Palio del Torrione” is a festival in Bubano (BO), Italy. It ends with the reenactement of the Sforza’s domination of the town. We offer a large selection of traditional dishes, music, and shows. Find out more on http://bit.ly/Palio_web

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