| Headword | Piadina from Romagna |
| Domain and Subdomain | Nutrition – bakery product |
| Grammatical label | Noun, sing. |
| Definition | Focaccia made of flour mixed with water, salt, lard, without yeast, round and flattened. (1) |
| Note | Piadina Romagnola varies, for its composition and thickness, on the basis of the several traditions in the several towns of Romagna. For example, the thinnest one is the piadina of Rimini, the thickest is the one of Forlì. However, the recipe is very simple. Piadina has a few ingredients: flour, lard and water with some variations (on the basis of the traditions) that include the addition of bicarbonate, olive oil or milk in order to make the paste more tender and friable. Once prepared, the paste is divided into little portions to be extended with a rolling pin. As a consequence, we obtain circular forms with a thickness of some millimetres and with a diameter between 15 and 30 centimetres, they are cooked on iron plates. (2) There are many varieties of piadina romagnola, for vegeterians and vegans we put oil instead of lard soy milk or water instead of cow milk. This traditional dish is, in fact, perfect even if tasted with uncooked vegetables, cooked in the oven or grilled. (3) Piadina is filled with local products. For what concerns vegetables, the most used are cooked herbs; these ones are in particular watercress, chicory, chard and dandelion, boiled and cooked in the pan with garlic. We can add also other vegetables, like rocket, salad and fresh tomatoes, but also other grilled vegetables (onion, zucchini, eggplants, peppers). As for animal products, we usually use pig cured meat (hams, salami, “pancetta”, lard, “coppa”, etc.) and fresh cheese (for example, scquacquerone and mozzarella). Piadina Romagnola can be accompanied by a glass of red wine, not so full-bodied. (4) |
| Context | The Piadina Romagnola is a flatbread from the region of Romagna in Central Italy that holds PGI status. (5) |
| Phonetic transcription | [pja’di:na frəm ro’maɲa] |
| Synonyms/Variants | ND |
| Etymology | The term « piadina » has complex origins; from the Greek “planthanon”, that means “long plate”, was acquired by the medieval Latin “plathara”, that became “pladena”, and finally changed by the dialect with the term “piada” (and then we have the diminutive “piadina”). Plathara – padena – piada make reference to a vase-shaped container, the reason why the Greek term represents the real shape of the piadina. Historically, piadina is named for the first time in the book Descriptio Romandiolae, dating of XVI century, written by a French cardinal Anglico de Grimoard that lived in Italy: he makes reference to piadina describing a bread made of flour, water or milk, salt and lard. (6) Romagnola: Romagna, historical region of the North of Italy, corresponding to the south-east of the Italian region Emilia-Romagna. |
| Product image |  (7) |
| Equivalents | ITA Piadina Romagnola ESP Piadina de Romaña FRA Piadina de Romagne RO Piadina Romagnola |
| Note of the equivalents | The noun “piadina” is used, in fact it does not have any equivalents in other languages. |
| Institution | Università degli Studi di Modena e Reggio Emilia, Dipartimento di Studi Linguistici e Culturali |
| Date of the sheet | 06/08/2021 |
| Last modified | 25/04/2023 |
| Author Revisor | Margherita Baroni Gloria Zanella |
| Sources | 1) http://www.treccani.it/vocabolario/piadina/ 2) https://www.qualigeo.eu/prodotto-qualigeo/piadina-romagnola-igp/ 3) https://www.casaangelini.it/piadina-romagnola-storia-varianti-locali-ricette-migliori-farciture/ 4) http://www.my-personaltrainer.it/alimentazione/piadina.html 5) https://www.lacucinaitaliana.com/italian-food/italian-dishes/the-authentic-piadina-romagnola-original-recipe?refresh_ce= 6) http://www.my-personaltrainer.it/alimentazione/piadina.html 7) https://www.google.com/url?sa=i&url=https%3A%2F%2Fblog.giallozafferano.it%2Fdulcisinforno%2Fpiadina-romagnola%2F&psig=AOvVaw0IhmDXAnalqwY1v-uO6I0v&ust=1627549691651000&source=images&cd=vfe&ved=0CAsQjRxqFwoTCPjLubS1hfICFQAAAAAdAAAAABAD |
