Piadina is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnol), although nowadays flat pans or electric griddles are commonly used.

The Piadina has been added to the list of the traditional regional food products of Italy of the Emilia-Romagna Region.

The Piadina is typical of the Apennines area of Forlì, Cesena and Rimini, and also of the Ravenna area and the rest of the Romagna region. It is also widespread in the areas of Montefeltro, Pesaro e Urbino province, Ferrara province and the Republic of San Marino.

Piadine 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 jam or Nutella. There may be small differences depending on the zone of production. Piadine produced around Ravenna and Forlì are generally thicker, while those produced around Rimini and the Marche region are thinner and the diameter is greater.

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