Flour, water, salt, lard or oil
The ingredients of the Piadina Romagnola are few and simple, typical of a poor, but also healthy and natural, diet, connected with the land. The azdore, in the dialect of Romagna the women who run the household and the family, prepare them in small round loaves, which they flatten out with a rolling pin and cook on a red-hot griddle (“testo”), flipping them quickly with their fingertips to avoid being burned. This recipe, with small local variations connected mainly with either the size and thickness of the piadine or the family’s eating habits, has been passed down for generations. Over time, a pinch of baking soda or yeast has been added, but its goodness is always identical to the original.
Le Piadine Loriana
Loriana is the best piadina because the company has only ever made piadine, carefully mixing high-quality ingredients with a pinch of originality to meet everyone’s tastes and needs, every day and on every occasion.
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