Piadina or piada (piè in the dialect spoken in Romagna) is known by all as the ultimate bread of Romagna (Italy).
The origins of this flat bread are ancient as ancient is the bread, unleavened and baked on hot stones.
The birth of flat bread goes back to the landing of Aeneas on the Roman coast according to some historians' opinion. He and his fellows fed themselves with this type of bread derived from mixing simply flour and water, without yeast. Crushed the mixture, it was cooked on hot stones. In short, the real, unleavened flat bread.
According to other historians's opinion piadina dates back to medieval times.
Whatever its origin is, piadina is well known outside Italy, throughout the world. This flat bread is accompanied by various meats such as ham, bacon or sausage and soft cheeses such as Italian squaquarone and then vegetables, usually boiled and then sautéd in olive oil with lard and garlic (if you like). But there are many other ways to fill the classical piadina: the Italian creativity has no limits, as you know. Please, keep in mind this is only a general guideline. The recipes and accompaniments are very different in Italian families. As it often happens in Italy with traditional recipes.
If you come to Italy you can eat Italian piadinas everywhere, Piadina is also a typical street food.
It's very difficult to make piadinas at home for the coking method. In fact you need cast iron plates or fireclay plates (perhaps do you know them as refractory terra cotta?). In Italy we call fireclay plates "testo" plates.
Interested in filling recipes for piadina? Piadina with arugula and mozzarella cheese