The piadina romagnola also known as piada, is a typical food product of Romagna, a true symbol of simplicity, territoriality and genuineness now famous all over the world “Sogliano al Rubicone – Land of Piadina”
A hallmark for products obtained from ancient organic grains from the hills of Sogliano al Rubicone, milled by Molino Pransani, which since 1921 has been a valuable reference point for Sogliano farmers. The piadina is made as a thin flatbread of wheat flour, lard or olive oil, baking soda or yeast, salt and water; the apotheosis of its fragrance is achieved by baking it on the “ Montetiffi baking pan “, handcrafted with “Terra di Porosa clay,” to rediscover the unique flavor, history, labor and ancient Soglianese traditions.

It is the icon par excellence of Romagna and is paired not only with the Fossa cheese from Sogliano DOP also with squacquerone cheese, arugula, prosciutto, salami or caramelized figs.

The project “ Sogliano al Rubicone – Land of Piadina” is promoted by the Municipality of Sogliano al Rubicone, the Agricultural Council, Molino Pransani , the company ” Le Teglie di Montetiffi” and Sogliano restaurateurs and shopkeepers. When you enter an establishment that displays the logo “ Sogliano al Rubicone – Land of Piadina” you can be sure to buy or eat a piadina born from passion, made with ancient wheat native to the Sogliano area and cultivated with natural methods respecting the organic chain of ancient grains. The piada, therefore, is more fragrant and has a distinctive taste; it is more digestible because it is low in gluten and is richer in nutrients. In the words of Giovanni Pascoli: “bread, indeed the national food of the Romagnoli.”