Piadina Romagnola IGP Rimini style Organic with Oil Evo

Piadina Romagnola IGP alla Riminese Organic with Oil Evo

A guaranteed success: Certified and Organic, what more could you want?

Made only with type 1 wheat flour, as it was in the peasant tradition, and extra virgin olive oil, this piadina has a rustic, genuine and inimitable taste: it will surprise you with its softness!

Also good on its own and perfect in place of bread on your table.

Key of its success:

  • Organic Emilia-Romagna Wheat
  • Ingredients 100% of Italian origin
  • With 9% extra virgin olive oil
  • Natural rest of the dough
  • Suitable for vegetarians and vegans
  • Adherence to processing time
  • Unique temperature-differentiated cooking system

We carefully select every single raw material

In this piadina you find only Italian, controlled and quality ingredients.


Ingredients: *tender wheat flour type 1, water,*extra virgin olive oil 9 percent, salt, raising agent (sodium hydrogen carbonate).

Storage: Store refrigerated at +2°C to +6°C and consume within a short time after opening. To be consumed by the date indicated on the package. It can be frozen.

Contains: Gluten, Allergens: may contain soy and mustard

Deadline: 40 days

Nutritional values

Average nutritional values per 100 g:

  • Energy 1310 kJ/312 kcal
  • Fats 10g
  • of which saturated fatty acids 1.5g
  • Carbohydrates 45g,
  • of which sugars 0.7g
  • Fiber 3.2g
  • Protein 8.8g
  • Salt 1.6g


375g – 3 PZ

Proud to comply with the Discipline that enhances the territory

We deeply believe in the importance of the PGI and have always been in the forefront to certify and protect Piadina Romagnola, a product that is increasingly appreciated and known around the world.

Why is it called PGI “Riminese style”?
Because this is the thin piadina, typical of the southern parts of Romagna.

What does GPI mean?
GEOGRAPHICAL PROTECTED IDENTIFICATION. It is a strict regulation that protects all aspects of Piadina.

The “Mediterranean”

Cook the sea bass in the oven, seasoning it with the flavors you like best, and in the meantime wash the mixed salad and spinach.

Heat the Testo Romagnolo and cook our Piadina. Now, arrange all the ingredients on the still-warm nPiadina. Season to taste with olive oil, balsamic vinegar, salt and pepper.

The result is a light, crisp piadina with a balanced combination of flavors. Enjoy your meal!

Finish cooking it on the Testo Romagnolo

The piadina is perfect only if it is cooked using Testo Romagnolo. This is a fantastic pan that provides even, fast and precise baking.

Of the same line

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