PIADINERIA

Until the last Century, Piadina was just a bread’s surrogate and people used to produce it once per week exploiting weekly batch.

Besides the poor made Piadine ad formatòun or armés-ci (made of Korn Flour or Wheat Flour mixed with Korn Flour) and enriched with pork’s lard.

After the 1945, the Piadina became more popular, both in the countryside and in the towns, and it was no longer considered a bread surrogate, but a delicious alternative to it.

From the ’70s, the first Kiosks started populating the territory which is now an Emilia Romagna characteristic, really popular in the region.

In Emilia Romagna, you will find many kiosks on the promenade where people stop by to get a Piadina before coming back to their family or get Piada for lunch.

But also, restaurants where Piadinas are the main menu, stuffed with fish or cured ham and paired with the proper wine for romantic dinners in front of the sea.