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1999, Rosalba Gioffrè, Gabriella Ganugi, “Piadina: A Taste of Summer”, in Emilia Romagna (Flavors of Italy), Alexandria, Va.: Time Life Books, →ISBN, page 22:
Sometimes olive oil is used instead of lard, and milk or baker’s yeast is added, but the essential “ingredient” is the skillful touch of the cook who mixes, kneads, and shapes the piadina. […]Piadinas must be eaten as soon as they are cooked: a cold piadina is heavy and hard to digest and loses its appetizing fragrance if reheated.
The menu offers simple Italian dishes and piadinas, the round, unleavened griddled bread that has been eaten for centuries in the Romagna region. A piadina is a wonderful appetizer for two, particularly with stuffings like prosciutto or cheese and arugula.
2003, Ann Wright, Mindy Heiferling, Russel Wright’s Menu Cookbook: A Guide to Easier Entertaining, Layton, Ut.: Gibbs Smith, →ISBN, page 133, column 2:
Handkerchief bread or lahvash (sold in plastic bags in gourmet, health-food, and Middle Eastern food stores) and flour and corn tortillas are great to keep in the freezer for making quesadillas and piadinas (the Italian version of a quesadilla).
2007, John McKenna, Sally McKenna, The Bridgestone Irish Food Guide (Bridgestone Guides), Durrus, County Cork: Estragon Press, →ISBN, page 193:
Elaine McArdle’s café beside Dublin Castle has four – four – tables, and the most jam-packed piadinas you ever did eat. They take the wonderful freshly-baked Italian flat bread, and then pack it full of as much good stuff as they can manage, but especially with lots of the thing they sell in the shop – prosciutto, goat’s cheese, roasted red peppers and crunchy rocket leaves.
Created by two friends, Piadina Slowfood makes fabulous stews, curries rolls and – of course – piadinas.
2008, David Mohan, “Written in Gold”, in Eileen Casey, editor, Flavours of Home: Recipes and Memories of Home; Celebrating 2008, the Year of Intercultural Dialogue, Dublin: Fiery Arrow Press, →ISBN, page 77:
It was for this reason I developed a love for piadinas, for gelato on-the-street, for on-the-hop restaurant ravioli, and most of all for the Italian patisserie.
2009, Pam Talimanidis, À La Grecque: Our Greek Table, Prahran, Vic.: Hardie Grant Books, →ISBN, page 184:
Lift each piadina onto a baking tray, drizzle with garlic oil (if using) and sprinkle with rosemary. Bake for 7 minutes. If you have a stone in your oven, remove the piadinas from the baking tray after 5 minutes and place them directly onto the stone to cook for another 2 minutes, or until crisp and golden.
2013, Patrick McNeil, quoting http://italiokitchen.com, “ Restaurants”, in Mobile Web Designer’s Idea Book: The Ultimate Guide to Trends, Themes and Styles in Mobile Web Design, Cincinnati, Oh.: HOW Books, F+W Media, Inc., →ISBN, page 245:
Whether you take your time or take it to go, Italio invites you to enjoy a crisp salad, heaping pasta bowl or one of our legendary piadinas - thin, authentic Italian wraps filled with your choice of grilled entrée, delicate pasta, crisp vegetables, artisan cheese and house-made pesto and sauce.
2013 January 24, Samantha Everts, “Two Six {Ate} making its own rules”, in Metro Ottawa, Ottawa, Ont., →ISSN, page 26:
Next, we tried the piadinas, a northern Italian flatbread topped with roasted celeriac, grilled squash, eggplant, slivers of cabbage and a sprinkling of Parmesan.
2014, Karen Adler, Judith Fertig, Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill, Philadelphia, Pa.: Running Press, →ISBN, page 118, column 2:
We recommend using a cast-iron grill griddle or a cast-iron skillet placed directly on the grill grates for pockets, rolls, piadine, and calzones that might contain a deliciously cheesy filling that can ooze out.
2014, Kate McMillan, Pizza Night, San Francisco, Calif.: Weldon Owen, →ISBN, page 103:
While the piadine are baking, assemble the salad: In a large bowl, toss the lettuce with the Caesar dressing, the remaining 3 tablespoons Parmesan, and the chicken. Top each of the piadine with the chicken salad, dividing it evenly, and serve right away.
Ravenna, just down the road from Venice, is the home of piadinas: flatbreads baked to order and filled with such delights as prosciutto, rocket and soft cheese.
2016, Gogo London: Spring / Summer 2016, 7th edition, Hounslow: Gogo City Guides, →ISBN, page 86, columns 1–2:
Coffee bar by day, cocktail bar by night, plus an all-day café menu covering porridge, focaccia sandwiches and piadinas, to a soup of the day.
