Piada, or piadina Romagnola, is a thin Italian flatbread from the Romagna region, where it is sold by street kiosks called piadineria. Its origins are humble: a flatbread made by matriarchs who used simple, cheap, and popular ingredients. In the 20th century, the poet Giovanni Pascoli wrote La Piada, where he has defined it as "il pane del lavoro"—the bread of work. These days, it is one of Italy’s most popular street foods.

This staple of Italian cuisine is commonly loaded with classic fillings like mozzarella, prosciutto di Parma, fresh tomatoes, and arugula, folded in half, and grilled until the ingredients are nice and toasty, making it the perfect on-the-go lunch.

"Behold, it is smooth as paper and as big as the moon"

Giovanni Pascoli, in "La Piada", 1909

Prozis Ultra Thin Piadina is a little wonder that might be worthy of a few poems, too!

Crispy, free from GMOs, and low in saturated fat, it turns the most humble ingredients into something delicious. But if you want to have a nutritionally balanced meal, go easy on the processed meats and saturated fats. Instead, focus on healthful options, such as veggies, low-fat cheese, and lean protein.

Good to know

Each package comes with 4 piadinas with a 23.5 cm diameter. Once opened, close the package and consume the unused piadinas within seven days.