Piadina Romagnola. The ‘bread’ of the poor conquering the world

Market analysis: the primacy of piadina in the PDO Economy

The latest data confirm a trajectory of structural growth. According to the 23rd Ismea-Qualivita Report on the PDO economy (2025), Piadina Romagnola PDO in 2024 reached  65 million euros of production value, with a growth of  +4,7% over the previous year. The denomination firmly enters the  top 20 Italian GIs by value in the food sector, ranking 16th nationally and confirming the  absolute first place among certified baked goods in Italy. Within the broader category 'Other DOP IGP STG Categories', piadina ranks second — just after the Gragnano Pasta PDO — in a sector of 43 denominations generating 7% of production value and 4% of exports in the DOP IGP food segment (Ismea-Qualivita, 2025; Consortium for Promotion and Protection of Piadina Romagnola PDO, 2025). Sales in the alone Mass Distribution exceeding  67 million euros, positioning immediately after the wine, cheese and meat-based products sector (Ismea-Qualivita, 2025).

On the international front, the European market remains the backbone of certified PGI exports, with  Germany and France as the main recipients of the Consortium's promotional activities (respectively 33% and 12% of communication investments) and Germany leading in import volumes. In 2025, two extra-EU protection recognitions of great strategic importance were added: the  Japan registered the collective trademark of Piadina Romagnola in 2024, while the  Brazil officially recognized PGI protection on September 30, 2025 — the first foreign PGI ever registered by the Brazilian National Institute of Industrial Property (INPI) in this category (ANSA, 2025). The Consortium is also active on international markets through the 'Choose the European Friendship' project, co-financed by the European Union, which supports the promotion of the denomination in target EU markets.

The first evidence of unleavened bread made from cereals, baked on terracotta slabs in the areas of present-day Romagna, dates back to theBronze Age, with evident Etruscan influences later absorbed by Roman tradition (Capatti & Montanari, 2003). The first documented citation of the term ‘piade‘ dates back to 1371, when Cardinal Angelico — in the  Descriptio Provinciae Romandiolae — notes among the tributes owed to the Apostolic Chamber by the city of Modigliana precisely two ‘piade’: proof that the product was already sufficiently codified to appear in a papal administrative act.

In the Middle Ages the piada was the  bread of necessity par excellence: during the late 14th-century epidemics, with scarce wheat, peasants prepared it with flours of dried legumes and acorns. Giovanni Pascoli, born in San Mauro di Romagna, elevated it to an identity symbol in the poem  La Piada (1900), describing with almost technical precision the recipe and baking: one of the rare cases where a poet acts as a reliable gastronomic source. The term ‘piada’ that we use today — instead of the dialectal  piê o pièda — it spread precisely thanks to Pascoli. In the rural families was prepared between one batch of bread and another (bread was baked once a week), making thin discs with flour, water, lard and very little salt, cooked on the  text, the local clay pan modeled by hand and cooked in wood-fired ovens. Only from the 1950s — with the transition to cast iron and iron plates, more suitable for gas — the recipe opened up to chemical leavening agents (sodium bicarbonate) to soften the texture and facilitate preservation.

The industrial leap occurred in the 1970s, with the first kiosks along the Romagna Riviera and the first semi-artisanal productions for the first supermarket chains in Italy. The recognition PGI by the European Commission arrived on October 24 2014 (EU implementing regulation no. 1174/2014), crowning over a decade of work by the Promotion and Protection Consortium.

The Protected Geographical Indication (IGP) Piadina or Piada Romagnola is reserved exclusively for bakery products that meet the requirements established in the respective specifications, as outlined below.

The production area is delimited in a series of municipalities in the provinces of Rimini, Forlì-Cesena, Ravenna and in the province of Bologna east of the Sillaro river (specifications, article 3 – Delimitation of the production area).

Product features

From an organoleptic point of view, the Romagnola IGP ‘piada’ is characterized by:

• ‘color ivory-white to dark amber with characteristic amber spots of various sizes and shades on both sides;

• taste fragrant;

• smell characteristic similar to freshly baked bread’.

Two types are distinguished:

a) ‘Piadina Romagnola’ or ‘Piada Romagnola’, whose characteristics are:

• ‘small amber cooking spots on the surface with a homogeneous distribution;

• compact, rigid and crumbly;

• diameter from 15 to 25 centimeters, thickness from 4 to 8 millimeters’;

b) ‘Piadina Romagnola’ or ‘Piada Romagnola’ alla Riminese, whose characteristics are:

• ‘large cooking blisters on the surface, with a non-homogeneous distribution;

• soft and flexible;

• diameter from 23 to 30 centimeters’ (specification, article 2 – Product features).

Types of Piadina Romagnola PDO

Ingredients

The mandatory ingredients are:

• wheat flour or spelt;

• fats: ‘lard and/or olive oil and/or extra virgin olive oil up to 250 grams’ per 1000 g of flour;

• water, ‘as much as needed to obtain a homogeneous dough’;

• salt, up to a maximum of 25 g per 1000 g of flour.

The optional ingredients are instead:

• ‘leavening agents: sodium bicarbonate, disodium diphosphate, corn or wheat starch, up to 20 grams;

• fresh or UHT cow's milk: in amounts equal to or less than 300 ml;

• flower honey: in a maximum amount of 20 grams;

• fats: the total fat content may also include sunflower seed oil provided it is used together and in amounts less than extra virgin olive oil’.

‘È forbidden the addition of preservatives, flavorings and/or other additives’ (regulation, article 5 – Method of product obtaining).

Production process

The production process is divided into the following phases:

• ‘Dough preparation. Preparation takes place by mixing the above-described ingredients with water until a dough is obtained;

• Portioning. The dough is divided manually or mechanically into loaves or balls of different sizes depending on the piadina or Romagna piada to be obtained;

• Rolling. The flattening process of the loaves or balls for forming the piadina or Romagna piada occurs exclusively through rolling. The rolling process can take place either by feeding the dough directly to mechanical rollers that form a sheet by passing through rollers with progressively narrower gaps, which is then divided into pastry discs through stamping performed by mechanical pressure of a special die, or by manually flattening the dough or ball with a rolling pin, or using a mechanical cross roller, until a disc with the desired thickness and diameter is obtained;

• Cooking. Cooking takes place through heat treatment of the pastry disc on both sides. The turning of the disc can be done mechanically or manually. Cooking temperatures range from 150 to 300 °C with a cooking time on the plate of up to 4 minutes in total;

• Cooling. At the end of cooking, the product is cooled or served. The cooled piadina or piada is packaged in bags or heat-sealed pouches in a protective atmosphere. For products to be stored under refrigeration and/or freezing, the refrigeration and/or freezing process can be carried out on either individual piadina or piada discs, or on packages containing multiple discs;

• Packaging. In order to ensure a uniform moisture content characteristic of the area and preserve the fragrance of the product, packaging must take place in the production area’ delimitated, ‘immediately following post-cooking cooling, even in the case of frozen product, in order to guarantee quality, freshness and typical organoleptic characteristics. The use of modified atmosphere and/or the addition of natural alcohol, up to a maximum of 2% by weight expressed in dry matter, is allowed only during the packaging phase’.

• Shelf-life. ‘The packaged ‘Piadina romagnola’ or ‘Piada romagnola’ must show, at the time of marketing, the maximum shelf life terms indicated below:

• for product stored under refrigeration, 60 days;

• for product stored at room temperature, 90 days;

• for product stored under freezing or deep-freezing conditions, 12 months’ (regulation, article 5 – Method of product obtaining).

The evolution of demand has expanded the available range. The version with  extra virgin olive oil (EVOO) – instead of traditional lard – is the most widespread in international markets and offers a more favorable lipid profile, with a significantly higher amount of monounsaturated fatty acids. Versions with flour  wholemeal and semi-wholemeal, from spelt and from Ancient grains have a higher content of fibers, micronutrients, and bioactive compounds. The version  organic ensures greater respect for the environment and biodiversity.

Another element to consider is the difference in  fresh piadina (to be stored in the refrigerator, short shelf life) and the  medium shelf life at room temperature (with protective packaging in modified atmosphere). A study by the University of Bologna showed that the use of sourdough and specific enzymes significantly extends the shelf life of commercial versions without resorting to preservatives (Cevoli et al., 2015).

The nutritional values for 100 grams of a classic Piadina alla Riminese IGP – like that distributed by Coop Italia under its own brand, made from type 00 soft wheat flour, lard, salt, leavening agents (diphosphates, sodium bicarbonate, wheat starch) – are as follows:

• energy: 332 kcal;

• fats: 13 g, of which saturated fatty acids 5.4 g;

• carbohydrates: 45 g, of which sugars 1.4 g;

• fibers: 3.5 g;

• proteins: 7.8 g;

• Salt: 1.7 g.

The wholemeal and alternative flour versions (spelt, ancient grains) stand out for a higher content of fibers, micronutrients, and bioactive compounds. Replacing lard with extra virgin olive oil modifies the lipid profile, reducing saturated fats and increasing monounsaturated fats, in line with Mediterranean diet guidelines. In addition, they cater to vegetarian and vegan, kosher, and halal consumption segments.

Traditionally consumed hot and folded like a ‘half-moon’ around the filling, piadina today lends itself to a wide range of uses in  food service international: from premium street food menus to  plant-based (with plant-based cheeses, grilled vegetables, and legume-based condiments), to gourmet versions with Italian DOP and IGP cured meats. Classic pairings from the production area — squacquerone DOP, raw ham, wild arugula — represent the basic proposal for European markets. For Asian and North American markets, where the 'wrap' format is already established, the Rimini piadina (thin and flexible) offers the best application adaptability. The wines of Emilia-Romagna – Sangiovese di Romagna DOC, Albana DOCG – complete the wine proposal for the Ho.Re.Ca. channel.

For foodies and international buyers, it is useful to consider the added value linked to the following factors:

• organic certification, which expresses the highest standards of environmental sustainability and biodiversity protection;

• spelt and ancient grains, to appreciate their distinctive sensory profiles and the variety of bioactive compounds;

• products made with whole and semi-whole flours as well as extra virgin olive oil and optimal nutritional profiles;

• PGI certification, which in turn expresses the rooting in the territory and Romagna tradition;

• shelf-life and storage methods (cold chain for fresh, ambient temperature for stabilized versions).

The team of GIFT (Great Italian Food Trade) supports international buyers in selecting certified suppliers, document verification, and optimizing product specifications for each destination market.

Conclusions

The evolution of the Piadina Romagnola PGI shows how protecting origin is the key to success in global markets. The ability to innovate – through organic, wholegrain or extra virgin olive oil versions – without betraying the specifications, guarantees international consumers an authentic and balanced traditional product. GIFT continues to monitor and support the excellence of the Romagna supply chain worldwide.

Editorial team of GIFT (Great Italian Food Trade)

• ANSA. (2025, October 7).  The Piadina conquers Brazil, it is the first recognized foreign PGI. https://www.ansa.it/canale_terraegusto/notizie/prodotti_tipici/2025/10/07/la-piadina-conquista-il-brasile-e-prima-igp-estera-riconosciuta_78a02d94-b0b7-45ea-97b7-df0dba874d43.html

• Capatti, A., & Montanari, M. (2003). Italian cuisine: A cultural history. New York, NY: Columbia University Press. ISBN: 978-0-231-12124-0

• Cevoli, C., Gianotti, A., Troncoso, R., & Fabbri, A. (2015). Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes.  European Food Research and Technology, 240, 1081–1089.  https://doi.org/10.1007/s00217-015-2429-7

• Commission Implementing Regulation (EU) No 1174/2014 of 24 October 2014 entering a name in the register of protected designations of origin and protected geographical indications (Piadina Romagnola/Piada Romagnola (PGI)). http://data.europa.eu/eli/reg_impl/2014/1174/oj

• Consortium for the Promotion and Protection of Piadina Romagnola PGI. (2025, 28 November).  23rd Ismea-Qualivita Report: Piadina Romagnola PGI among the top 20 Italian GIs by value and in 1st place among bakery products in the PDO economy. https://www.consorziopiadinaromagnola.it/piadina-romagnola-rapporto-ismea-qualivita-2025/

• Consortium for the Promotion and Protection of Piadina Romagnola PGI. (2014).  Production Specifications for Piadina Romagnola PGI. https://www.consorziopiadinaromagnola.it//wp-content/uploads/2023/05/3_Disciplinare-di-produzione-2021.pdf

• Ismea & Qualivita Foundation. (2025).23rd ISMEA-Qualivita Report on Italian PDO, PGI and STG agri-food and wine productions. Qualivita Editions.  https://www.ismea.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252Fe%252F8%252FD.fefdd2e7c08546544955/P/BLOB%3AID%3D13512/E/pdf?mode=download

• Montanari, M. (2012).  The Meatball's Rest and Other Stories Around Food. Laterza, Bari. ISBN-13: 978-8842095590