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Piadina with Saraghina, Radicchio and Onion

There are centuries of history in this emblematic
dish of Romagna, rich in flavour, simple and gen-
uine. If you know it, you can say you have tasted
Romagna! Once upon a time, among the peasant
families of the Romagna hinterland, especially
on Fridays, there was the custom of buying sara-
ghina. They used to make piadina and stuff it
with grilled saraghina, radicchio and onion
slightly stewed in vinegar, a good glass of
Sangiovese and it was a real feast!

5 Curiosities about Piadina Romagnola:
1) Depending on the area, the diameter of the
pastry may vary, that of Rimini is thinner (around
20 to 25 cm), while in other areas it is smaller (from 15 to 20 cm) making the piadina thicker.
2) The recipe consists of a few ingredients: soft wheat flour, water, salt and fat or lard or olive oil. Typical Food & Famous Wine Emilia Romagna
3) It is cooked on a text that is a slab of stone or clay.
4) PGI (Protected Geographical Indication) certification obtained after long battles conducted by the Consortium for
the Promotion and Protection of Piadina Romagnola. This means that the piadina must be prepared exclusively in
Romagna following the traditional recipe.
5) Another characteristic that distinguishes the piadina producer in Romagna is the presence of coloured kiosks
with vertical bands that, depending on the area, change colour, for example in Ravenna they have white and green
vertical bands, in Forlì, Cervia and Cesena they have red and white bands.

Sangiovese of Romagna

The first records date back to the 1600s. It is said
that during a banquet held in the Monastery of
the Capuchin Friars in Santarcangelo of Roma-
gna, in the presence of Pope Leo XII and illu-
strious guests, this wine produced by the monks
themselves was served.
The wine was much appreciated and its name
was asked to be given. A monk, with promptness
of spirit, said that the wine was called “Sunguis
di Jovis” that is, Blood of Jupiter (Sanjovese).
Over the years, this wine became a symbol of
the land of Romagna.
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The characteristics of “Sanzves” (in dialect) recall the spirit of the people of Romagna: a vine with a straightforward
and rough character but at the same time delicate and open. The DOC (Denominazione di Origine Controllata) is:
Romagna Sangiovese.

Ruby red in colour with violet reflections, it has a vinous bouquet with scents of cherries and wild
cherries and a delicate hint of violet. Dry, warm with good acidity and lively tannins, with a pleasantly
bitter aftertaste.