Flour, olive oil (and/or lard), salt and water. From these simple and natural ingredients the piadina romagnola is born. A layer of soft wheat flour that varies 15 to 30 cm in diameter and 3 to 8 mm in height, it is cooked on a sheet of stone or cast iron which gives the dough its characteristic golden brown spots. Once a bread substitute for poor farmers, today the piadina is famous throughout the world for its versatility and infinite side dishes. According to history it was invented by the Etruscans, but after the Renaissance it became a staple of peasant cooking, above all in central and northern areas of the country. From Emilia’s riviera, a myth for tourism during the economic boom of the 1950s on, the piadina conquered its place as a gastronomic specialty internationally. Both versions, the Piadina Terre di Romagna and Piada romagnola di Rimini also boast recognition from Europe as IGP products. Like bread they can be eaten hot or cold, by themselves or with any combination of ingredients: salami, cheese, vegetables, as well as fruit, chocolate spread or marmalade.