Wheat is the first and main ingredient of our work
At Riccione Piadina we have a real devotion to wheat and we treat it exactly as our grandparents would.
My grandmother used to go into the field after the harvest and glean what was left on the ground, then she would grind it in the town mill, at home she would mix it with water and lard and patiently wait for the dough to mature becoming elastic and compact.
We want to allow everyone to experience the taste of this extraordinary fruit of the earth, which grows in the typical Romagna soil, humid and mild, close to the sea, which gives us the main ingredient of the real Piadina Romagnola.
My grandmother used to go into the field after the harvest and glean what was left on the ground, then she would grind it in the town mill, at home she would mix it with water and lard and patiently wait for the dough to mature becoming elastic and compact.
We want to allow everyone to experience the taste of this extraordinary fruit of the earth, which grows in the typical Romagna soil, humid and mild, close to the sea, which gives us the main ingredient of the real Piadina Romagnola.
The work techniques have evolved over time and now the harvest is fully automated.
What has not changed, however, are the love and the connection with tradition that we still proudly carry on.
This wheat is produced following a supply chain traceability, according to which the farms involved strictly comply with production guidelines that start with attesting that the production field are located in the geographical area defined as Romagna: the provinces of Rimini, Forlì-Cesena, Ravenna and part of the province of Bologna.
What has not changed, however, are the love and the connection with tradition that we still proudly carry on.
This wheat is produced following a supply chain traceability, according to which the farms involved strictly comply with production guidelines that start with attesting that the production field are located in the geographical area defined as Romagna: the provinces of Rimini, Forlì-Cesena, Ravenna and part of the province of Bologna.
Today the soft wheat we have chosen for our piadina has a supply chain certification and it is exclusively certified Romagna wheat.
The goal is to create value for farmers, improve environmental sustainability and give consumers more certainty about the origin of raw materials.
In order to have certain data on traceability, the companies involved in the project are required to report all data. Starting from the cadastral situation and the quantity of seeds used, the companies provide information about treatments and fertilizations of the cultivated fields, up to the final numbers of threshing.
In this way, the ones in charge of control can verify that the harvest does not exceed what was sown, clearly taking into account the environmental situations and the yield of that year's harvest.
The goal is to create value for farmers, improve environmental sustainability and give consumers more certainty about the origin of raw materials.
In order to have certain data on traceability, the companies involved in the project are required to report all data. Starting from the cadastral situation and the quantity of seeds used, the companies provide information about treatments and fertilizations of the cultivated fields, up to the final numbers of threshing.
In this way, the ones in charge of control can verify that the harvest does not exceed what was sown, clearly taking into account the environmental situations and the yield of that year's harvest.
Harvested wheat is then stored in dedicated supply chain wheat centers. Each procedure has been outlined in such a way that the processes are carried out with the greatest care to avoid bringing the wheat from the production chain into contact with the rest of the soft wheat processed by the mill.
Even the processing of wheat and its transformation into flour are carried out following specific tested phases in order to avoid cross-contamination.
This is done for a double purpose: on one side to enhance and show everyone the great love we feel for our territory and for the agricultural realities that are part of it.
On the other side, to offer constantly our customers the best possible product, good piadina that can tell a great story in every bite.
Even the processing of wheat and its transformation into flour are carried out following specific tested phases in order to avoid cross-contamination.
This is done for a double purpose: on one side to enhance and show everyone the great love we feel for our territory and for the agricultural realities that are part of it.
On the other side, to offer constantly our customers the best possible product, good piadina that can tell a great story in every bite.
From the wheat 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, it is the most valuable and allows us to obtain such good and tasty piadina.
Have you ever put your hands into a wheat basket? Have you ever felt the consistency of every single grain?
These are the emotions that we experienced when we were children and that still lead us to constantly improve our work.
We choose this small part which is the heart of the wheat, it is the most valuable and allows us to obtain such good and tasty piadina.
Have you ever put your hands into a wheat basket? Have you ever felt the consistency of every single grain?
These are the emotions that we experienced when we were children and that still lead us to constantly improve our work.
Riccione Piadina has a devotion to wheat! We treat it just like our grandparents did, only the work process hasve evolved over time, but what has not changed ist the love and the bond with our tradition. We only choose the heart of the wheat ears!