The Piadina becomes part of the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on November 4, 2014.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Emilia Romagna.
The Piadina PGI is a symbol of Romagna and its reputation is intertwined with the history and traditions.
The product specification now recognized by the European Union differentiates Piadina PGI into two types; the one with a smaller diameter (15-25 inches), but thicker (4-8 mm), and that the Riminese with a larger diameter (23-30 inches) and thinner (up to 3 millimeters).
The ingredients for all types are still the same: flour, water, salt, fat and yeast. It is not allowed the use of preservatives, flavorings and other additives. Identical also the area of ​​production corresponding to the provinces of Rimini, Forlì-Cesena, Ravenna and, in part, of Bologna.
After the dough and portioning tablets or pellets, the next step is the rolling pin rolling through manual or mechanical laminator. Finally, cooking on a hob which varies from 200 to 250 ° C with a maximum of 4 minutes.