The regulations of the Piadina Romagnola PGI.
The “Piadina Romagnola PGI” or “Romagna Piada” is a product made with wheat or spelt flour, water, fats, salt, and some optional ingredients as provided by the regulations.
The "Piadina Romagnola PGI" or "Romagna Piada" product, ready for consumption, comes in 2 varieties:
“Piadina Romagnola” or “Piada Romagnola”, whose characteristics are:
– Small amber-colored cooking spots on the surface with a uniform distribution;
– Compact, rigid, and crumbly;
Diameter ranging from 15 to 25 centimeters;
– Thickness ranging from 4 to 8 millimeters.
“Piadina Romagnola” or “Piada Romagnola” Riminese-style, characterized by:
– Large cooking blisters on the surface, with non-uniform distribution, soft and flexible;
– Diameter ranging from 23 to 30 centimeters;
– Thickness up to 3 millimeters.
Preparation of the dough
The preparation involves mixing the ingredients with water until obtaining a dough.
Portioning
The dough is divided manually or mechanically into loaves or balls of various sizes depending on the Romagna piadina or piada desired.
Lamination
The process of flattening the loaves or balls for shaping the IGP Romagna Piadina or Piada exclusively occurs through lamination.
Cooking
The cooking temperatures range from 150 to 300°C, with a total cooking time on the griddle of up to 4 minutes.
Cooling
The cooled piadina is packaged in bags or heat-sealed pouches in a protective atmosphere.
Packaging
In order to ensure a consistent moisture content characteristic of the areas to safeguard the product’s fragrance, packaging must take place in the production area immediately following cooling.
