Piadina Romagnola

Piadina Romagnola / Piada Romagnola is a PGI-protected Italian flatbread produced in Romagna from a cooked dough of common wheat flour, water, salt, and fat. It is disc-shaped, ivory-white with amber-coloured markings on both sides, and is distinguished by two size variants: a standard form and a thinner, wider Rimini variety. All production stages must occur within the designated geographical area.

About this designation

Registered as a PGI on 11 December 2012 under file number PGI-IT-1067 (eAmbrosia identifier EUGI00000014371), Piadina Romagnola / Piada Romagnola is a bakery product classified under Group 2.4 (bread, pastry, cakes, confectionery, biscuits and other baker's wares). The protected name covers two registered forms: Piadina Romagnola and Piada Romagnola. The applicant body is the Consorzio di promozione e tutela della Piadina Romagnola. The specification requires that all production stages — dough preparation, portioning, rolling out, cooking, and cooling — take place within the identified geographical area of Romagna. The dough is composed of compulsory ingredients: common wheat flour, water, salt, and fat (lard and/or olive oil and/or extra virgin olive oil, up to 250 g per 1,000 g of flour). Salt may not exceed 25 g per 1,000 g of flour. Optional raising agents (sodium bicarbonate, disodium diphosphate, corn or wheat starch) are permitted up to 20 g per 1,000 g of flour. The specification expressly forbids the addition of preservatives, flavourings, and/or other additives. The finished product is roundish and disc-shaped. The standard variety measures between 15 cm and 25 cm in diameter and between 4 mm and 8 mm thick; the Rimini variety measures between 23 cm and 30 cm in diameter and up to 3 mm thick. The surface is rough and irregular, with amber-coloured markings or blisters on both sides resulting from cooking on a flat pan. Packaging for later consumption must be in sealed and airtight food pouches.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 11 December 2012 under file number PGI-IT-1067; both names Piadina Romagnola and Piada Romagnola are protected.
• The specification prohibits the addition of preservatives, flavourings, and/or other additives.
• The Rimini variety is distinguished by a diameter of 23 cm to 30 cm and a thickness of up to 3 mm, against 4 mm to 8 mm for the standard form.
• All five production stages — dough preparation, portioning, rolling out, cooking, and cooling — must take place within the identified geographical area of Romagna.

Tasting notes

Romagnolo flatbread (round thin unleavened flour-water-fat bread). Two styles — Riminese (thinner, more pliable) and Forli-Cesenatico (thicker). Soft when fresh-warmed, slightly crisp surface, mild flour-and-fat flavor.

HoReCa use

The product is sold in food wrapping paper or cloth wrapping for immediate serving, or in sealed and airtight food pouches for consumption at a later time.

Packaging

• vacuum-pack-fresh-3-piece-300g
• vacuum-pack-fresh-5-piece-500g
• frozen-bulk-2kg
• foodservice-frozen-50-piece