A long tradition enclosed in a poor food but with an unmistakable taste: the piadina Romagnola
A simple but tasty food that accompanies cold cuts, vegetables or cheeses, and an expression of a land that has made culinary specialties a distinctive feature of its tourist offer: the piadina from Romagna has ancient origins and owes its name to Giovanni Pascoli, who Italianized the dialect term "pié" in the current "piadina" and he even wrote a poem about her.
Already at the time of the Etruscans, in the areas of today's Romagna, traces of the use of a substitute for bread made with raw flour and cereals, and circular in shape, have been found, but also in Roman times there are numerous testimonies of the use of food products of the kind made with raw cereals and accompanied, as nowadays, with cheeses.
Starting from the seventies of the twentieth century, home-made piadinas are accompanied by homemade ones, created by the kiosks that begin to open on the seafront and in the first workshops. Currently, tradition has it that the piadina in the Rimini and Riccione area is much thinner than that, for example, in the Ravenna area, yet this food remains one of the most recognizable symbols of Romagna.