Yes, to place orders you must reach the amount of €19.

Shipping is free for orders over €69.00. For orders of a smaller amount, it amounts to €6.90 for shipments to Italy.

For international shipments the cost is calculated based on the order.

ITALY
For all orders placed from Monday to Friday, before 12.30pm, shipping is scheduled for the following working day (Saturday is considered a holiday). The piadinas are then entrusted to the courier who delivers in 1-2 working days. For Basilicata, Campania, Calabria and islands, delivery may take an additional day.

INTERNATIONAL
For all orders placed from Monday to Friday, before 12.30pm, shipping is scheduled for the following working day (Saturday is considered a holiday). The piadinas are then entrusted to the courier who delivers in 2-4 working days.

As soon as your order leaves the warehouse you will receive the link to track the shipment in your email.

The courier cannot schedule a delivery time or make appointments. We therefore invite you to provide a valid delivery address, making sure there is always someone there (for example, your place of work or the address of a relative).

Yes, our piadinas are packaged in a Protective Atmosphere and can travel outside the refrigerator. However, when you receive them we recommend storing them in the refrigerator or in a cool, dry place.

You can choose to receive an invoice by clicking on "REQUEST INVOICE" in the cart. You will be able to enter the SDI Code, VAT number and Tax Code.
VAT is already included in the prices.

If you are a B2B customer you can register in the dedicated "CATERING" area.

You can choose to give a gift by clicking on "DO YOU WANT TO GIVE A GIFT?" in the cart.

You will be able to enter your name, the recipient's name and the personalized message that we will print on a greeting card.

The accepted payment methods are:

- Credit cards (Visa, Mastercard, American Express, Diners Club, Discover and JCB);
- Debit cards (Cartasi)
- PayPal
- Advance bank transfer

Online transactions are transmitted via a secure server with SSL (Secure Socket Layer) encryption technology.

Use this text to answer questions in as much detail as possible for your customers.

Use this text to answer questions in as much detail as possible for your customers.

Use this text to answer questions in as much detail as possible for your customers.

Use this text to answer questions in as much detail as possible for your customers.

Use this text to answer questions in as much detail as possible for your customers.

To heat the piadine you can use the testo, but obviously a non-stick pan will also work well. The important thing is that the edges are not too high.

The plate must be heated very well, without greasing it with oil or butter.

Once it is hot, lower the heat slightly.

Heat the Riminese piadina for no more than 1 minute, turning it approximately every 15 seconds.

The cooking of the thick piadina takes 30/40 seconds per side. This way it will remain very fragrant.

If you prefer it a little crispier, simply increase the cooking time.

Once cooked, place the piadina on a cutting board and fill it as you wish.

Serve the piadina while still hot.

Remember that the thick piadina should not be folded but cut in half and stuffed like a sandwich, one crescent on top of the other.

If you try to fold it, it will break, because this is precisely the characteristic of Piadina Romagnola PGI.

Piadina alla Riminese, on the other hand, being thinner and more elastic, will give you the possibility of filling it and folding it without cutting it in half.

If your filling involves the use of cured meats and cold cuts or fresh vegetables, we recommend that you fill it only after heating it. If you want to enjoy it with gratin vegetables, grilled sausage or cheese, you can also heat it after filling it.

Yes, many people use it, not having a straightener available. Then cut the piadina into quarters to be able to insert it more easily and leave it for the time strictly necessary for it to heat up sufficiently. Don't prolong the cooking time because you risk "biscuitizing" it.

It is not advisable to use the oven to heat the piadina as they would lose all their moisture and become very dry and biscuity.

In addition to the classic "book" filling, in which cured meats, cheeses and vegetables are placed only on half the piadina, and then folded like a book (for the Rimini ones) or cut in half (for the traditional thick ones), there are many other ways of using :

In rolls (for the Rimini type): ideal for buffets and appetizers.

In wedges: fill the piadina in half, close it like a book and cut it into wedges.

Cone-shaped: the Rimini piadina is heated and cut into four parts. Each triangle is then rolled into a cone and stopped on one side with a toothpick to then be filled.

Rolled up (only for the Rimini type): involves filling the entire surface of the piadina and then rolling it up, trying to keep it quite tight and then cutting it in half diagonally.

The piadina comes in 2 types:

the “Piadina Romagnola”, with the characteristic small amber cooking spots on the surface, with a homogeneous distribution. It is compact, rigid and brittle and is quite thick (diameter of approximately 21 cm and thickness 6 mm).

The “Piadina Romagnola” Rimini style, which has large cooking blisters on the surface, and is very thin, soft and flexible (diameter of approximately 26 cm and thickness of 2 mm).

Certain! Both types of Piadina Romagnola PGI Rimini style (with lard or with EVO oil) are without leavening agents.

Piadina Romagnola PGI with EVO oil, Piadina Romagnola PGI Rimini style with EVO oil, Piadina with Khorasan wheat, Piadina with Spelled, Wholemeal Piadina, are all without lard, with Extra Virgin Olive Oil.

For those who don't consume meat or for those who prefer a light dish, the alternative to lard is undoubtedly that of EVO oil. The main difference, beyond the stronger taste for the one with EVO Oil, is the greater friability in the one with lard and the better digestibility of the one with EVO Oil.

The slightly higher cost than that of industrial piadinas is due to the completely artisanal workmanship: we would like to point out that each piadina is handmade, one by one and produced day by day based on requests, to always guarantee the maximum freshness. We would also like to point out that we work with quality local ingredients, and this also makes the difference. The Romagna piadina we produce also has PGI certification and this is undoubtedly an added value.