Simple yet sublime, humble but undeniably iconic: the piadina romagnola is much more than a simple disc of cooked dough. It’s a cultural symbol, a gastronomic heritage that tells the story of a territory and its people. For those visiting Ravenna and Romagna, savoring a good piadina means understanding the soul of this generous land.
A Food as Ancient as the World
The origins of piadina are lost in the mists of time. As Sergio Zavoli writes: “The time I saw the piada being cooked not on the traditional terracotta plate, but on the iron griddle heated by gas… I understood that a civilization had disappeared even in its small things.”
Indeed, unleavened bread is not exclusive to Romagna. From Mexican tortillas to Indian chapati, from Sardinian carasau bread to Middle Eastern breads, every culture has developed its own version of this primordial food. One could say, with a pinch of pride and provocation, that piadina represents one of the first “globalized” foods in human history.
Piadina in Literature
No one has sung the praises of piadina better than the poets of Romagna. Giuseppe Nanni defined it as “Bread of the small homeland, our bread of simplicity,” while Giovanni Pascoli meticulously described its preparation in his works: “…on the clean cutting board the sieve bounced noisily as she piled up the white flour…”. These literary testimonies elevated a simple everyday food to a cultural symbol of an entire region.
Where to Taste Authentic Piadina in Ravenna
If you’re visiting Ravenna and want to taste authentic piadina, the city offers numerous quality options:
- The Chiosco dello Stadio: An essential stop for Ravenna locals, where you’ll always find a line that testifies to the quality of the product.
- La Piada di Ale on Via della Lirica: Another reference point for lovers of tradition.
- The Patrizia and Deborah’s kiosk on Via Sant’Alberto: A historic spot that uses the prized flours from Molino Quercioli in Bagnacavallo.
- The Piadineria della Zabariona: Strategically located near the Basilica of San Vitale, it offers a special piadina prepared with ancient grain flour and Mora Romagnola lard (a Slow Food presidium). Don’t miss their innovative dessert: the “Zabariona’s caffellatte,” a cold espresso foam with piadina crumble that evokes the peasant tradition of dipping dry piadina in morning coffee and milk.
A Culinary Itinerary in Romagna
Exploring the territory beyond Ravenna, you’ll discover different interpretations of this iconic dish:
- In Milano Marittima, Slow Piada has reinvented tradition with the “gourmet scissor-cut piadina,” served open and garnished with excellent DOP and IGP ingredients.
- In Cervia, the restaurant Dalla Dina 1967 offers a thick version with a characteristic yellow color.
- Towards Rimini, the piadina becomes thinner and more elastic, with characteristic bubbles. Must-stop places include La Lella and Casina del Bosco.
- For the more innovative, Nud e Crud near the Tiberius Bridge in Rimini offers creative interpretations that especially win over young people.
- Going up towards Montefeltro, the piadina transforms into a layered version, similar to the Urbino crescia, like the one served at Casa Zanni along the Marecchiese road.
An Identity Symbol
Whether filled with squacquerone cheese and arugula, prosciutto, salami, or grilled vegetables, the piadina represents the essence of Romagna’s simplicity and conviviality. It’s street food but also a central element of local gastronomy, capable of uniting tradition and innovation.
During your visit to Ravenna, between one Byzantine mosaic and another, treat yourself to this authentic experience. Savoring a fragrant piadina, you’ll feel like you’re listening to the stories of generations of Romagnoli who have made this simple disc of dough a true cultural symbol.
The piadina is more than food: it’s a piece of history, a fragment of identity, an experience that makes any journey to this wonderful land complete.
