Piadina Romagnola, often referred to simply as "piada," has roots that date back to ancient times. Historical records suggest that the Etruscans, who inhabited central Italy, consumed a similar form of unleavened bread. Over the centuries, piadina became a staple food for peasants in the Emilia-Romagna region, particularly because it was inexpensive to make and didn’t require yeast, which was sometimes hard to come by.

Traditionally, piadina was cooked on terracotta dishes, called "testo," over a wood fire. Today, it's typically made on a griddle or cast-iron pan. While simple in its ingredients—flour, water, salt, and lard or olive oil—piadina has become much more than a basic bread. It's a symbol of Italian regional cuisine and an example of how humble ingredients can create something extraordinary.