Romagnolo Wheat

The main ingredient of piadina is flour. Approximately two thirds of the recipe consists of this component, which, mixed with water, salt and lard or oil, creates this corner of joy called piadina.
The flour is obtained by grinding the grain, a process that takes place in flour mills where grain is crushed into tiny parts, turning into flour.

Today the soft wheat that we have chosen for our piadina has supply chain certification and is exclusively produced in Romagna. This wheat is, in fact, produced following a chain traceability system. The farms involved must strictly comply with a production specification that starts from the demonstration that the cultivated areas are located in the geographical area defined as Romagna, that means in the provinces of Rimini, Forlì-Cesena, Ravenna and part of the province of Bologna.

In order to have clear data regarding the traceability, the companies involved in the project must report any data. Starting from the cadastral situation and the quantity of seeds used, the companies must provide all information about the chemical treatments and eventual fertilization of the cultivated fields, up to the final numbers regarding the threshing. In this way, the authorities can check that the harvest does not exceed what has been sown. Of course, the environmental situation and the yield of the year’s harvest will be considered.

The harvested grain is then stored in special deposits, dedicated to this particular wheat. Each procedure has been outlined in such a way that the processes are carried out with the greatest care. In this way, the wheat from the production chain will not get in contact with the rest of the soft wheat processed by the mill. The processing of the wheat and the transformation into flour are also carried out following specific tested phases to avoid cross-contamination.

From the ear we choose only a small percentage: about 10% becomes, in fact, the flour chosen for our piadina. We choose this small part which is the heart of the wheat, because it is the most valuable and allows us to obtain a so good and tasty piadina. It is 00 flour, with a low ash content, the most exclusive part of the wheat, the one that can be best worked and also the one that makes the piadina soft and fragrant.

Choosing exclusively Romagna wheat from the supply chain is important to assure consumers the origin of the raw materials. We want to use a wheat that has been cultivated in the typical climate of Romagna made of humid and mild winters and hot summers, in a land caressed by the sea breeze of the Adriatic Sea, the cradle of the longest and oldest knowledge of piadina. A virtuosity that has become a necessity, as if our grandmothers, guardians of the knowledge of traditional piadina, would directly purchase the flour from the mills, like they used to do.