Nutrition
- Protein9%
- Fat41%
- Carbohydrates50%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A traditional thin Italian flatbread, often served plain or with simple toppings. It is a staple of the Romagna region.
- Cuisine
- Italian (Romagnola)
Typical ingredients
- flour
- lard
- salt
- water
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy · 14th century
- Origin
- Italy
- Dates from
- 14th century
Read more
Piadina romagnola (pronounced [pjaˈdiːna romaɲˈɲɔːla]) or simply piadina, traditionally piada (pronounced [ˈpjaːda]; Romagnol: pièda), is a thin Italian flatbread, typically prepared in the Romagna historical region (which mostly consists of the Italian provinces of Forlì-Cesena, Ravenna, and Rimini, and the Republic of San Marino).
Excerpt from the Wikipedia article “Piadina romagnola” · version used · CC BY-SA 4.0
Did you like this dish?