The culinary totem of the Romagna, and now copied all over the world, this thin disc of bread made with lard is traditionally cooked on a hot griddle called a teggia. Usually they're folded over something before cooking to make a sandwich: rocket, garden cress or other greens, cheese, mashed potato, etc. Also called a piada.
Variations include: piadizze (piadina with pizza topping), rotolini (piadina rolled around the ingredients), and in places crescioni (a piadina sandwich).
Images by: Luca Vanzella