Piadina Romagnola by Maria Galassi

It was Giovanni Pascoli, Italian poet, who gave cultural dignity to the “piada”, a poor food widespread among the poorer classes.

” Maria, in the flower, infuse the water and put salt; gift of you, God. Mary, with your bland hands, domi pasta and then spread it out; and here it is as smooth as a sheet, and as big as the moon. I, the ride, and stride as it invades the mild heat, and swells in bubbles: and the smell of bread implies the house “.

(Giovanni Pascoli, from “I nuovi poemetti”, La piada)

 each of our wines is perfect to combine with piada but if we have to make a choice, we like to imagine it with our Sangiovese, which most of all represents Romagna, E’ be di Smembar.


  • 1 kg of type 0 flour
  • 80 – 120 gr of extra virgin olive oil
  • 20 g of whole sea salt
  • 20-25 gr of baking (non-vanilla desserts) or
  • 1 pinch of baking soda
  • 250 g of water at room temperature


Knead all the ingredients until the dough is smooth. Once you have obtained a homogeneous mixture, divide it into several parts forming loaves. Leave the dough to rest under a dishcloth for half an hour / an hour. Pull with a rolling pin to a thickness of 1/2 cm. Cook on a batch (or a non-stick pan), previously heated over medium / high heat.