Piadina or Piada is a thin Italian flatbread, typically prepared in the Romagna region (Forlì-Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnol), although nowadays flat pans or electric griddles are commonly used. The Piadina has been added to the list of the traditional regional food products of Italy of the Emilia-Romagna Region.
