Piadina Romagnola with Strutto

Secret of culinary mastery

Lard is made from the fatty parts of the pig and is a widely used ingredient in cooking because it is very rich in vitamin D and monounsaturated fats. At Riccione Piadina we use only lard from pigs raised in Italy by controlled breeders who guarantee the quality of the product and processing without the addition of chemical additives but using only steam as the processing method.

Why is lard used in some preparations? Its use is to increase mass volume and counteract moisture loss. In addition, piadina romagnola with lard retains its fragrance after cooking. For this reason, it is an almost irreplaceable ingredient in many baked goods and is typically found in the recipe for piadina romagnola IGP, both in the Riminese style and in the thick Romagnola version.

Classic and PGI Piadinas

An age-old tradition

Its use in cooking boasts a tradition dating back thousands of years: until the 1950s In rural kitchens it was used for the preparation of a wide range of recipes, one of them was precisely the famous piadina with lard, they also dressed their salads there, a practice that may seem somewhat outdated to us, and preserved produce.

In addition to the aforementioned uses it was also used in many non-food preparations such as waterproofing and in soap making, all of which have been lost over time.

Authentic taste and unmistakable quality

At Riccione Piadina, we only include ingredients of excellent quality and from controlled supply chains in our production centers.

Our piadina with lard is great because it is made of an essential, traditional lipid and that helps us preserve that good taste of things of the past.

Raw materials

Guarantee of excellence: certified, territorial and controlled raw materials.

Learn all

Romagna in every sense of the word

In Riccione Piadina, culture, flavors and history come together to create memories. Our commitment to quality, authenticity and innovation is what sets us apart from other brands.

Learn more