Piadine Antequera

Few cuisines in the world can boast of being as popular and at the same time as little known as Italian. The fame of pasta and pizza are the most visible pieces of a gigantic and varied gastronomic showcase in which products such as “PIADINA” stand out, a dish originating in the Romagna area, which has gone beyond regional borders and is already known and appreciated throughout Italy. We find its origins in the year 1,200 B.C. It was born as an unleavened bread that was cooked in red-hot plates, later perfected by the Etruscans and transmitted to the Romans. It spread in the Middle Ages and in the Renaissance, especially among peasants who could not access the bread that was sold in the city. It conquered tourists since the 70s and 80s, who found it along the roads of the Romagna region in small kiosks where the piadina was prepared on the spot and in full view of the customer. PIADINA is today a good example of harmony between old and new cuisine, since while maintaining the original Italian recipe, it allows the introduction of new combinations of products that fit perfectly into the famous Mediterranean diet.