Skip to content



The bundt cake of Romagna (Brazadela)

The ring-shaped cake of Romagna….with no ring shape!

In the days preceding Easter, the the “Azdores” (the women of the house) of Romagna began to prepare this kind of cake made with with flour, sugar, eggs, lard, milk and yeast and then took it to bake in the village oven and served it on holidays. A sort of competition was therefore triggered to find the most beautiful and successful cake and the families played for the public recognition of well-being thanks to the Azdora who prepared the most loaves.

Brought home, the “ciambella” was only served on Easter Sunday, for breakfast, and today it is still the dessert of the Romagna festival.
It is therefore an ancient dessert of the Romagna tradition, but which still today brings to the table the joy and memory of a grandmother in the kitchen.


  • Sugar: 125 g
  • Eggs: 2
  • Melted butter: 80 g
  • Fine Salt: 1 pinch
  • Flour (00 type): 300 g
  • Lemon Zest: 1
  • Baking Powder: 8 g


  • Whole Milk: as needed
  • Sugar crystals: 1 tablespoon
  • Sugar: 1 tablespoon
image from:


To make the Romagna donut, first melt the butter in a bain-marie and let it cool; once cold, add it to the eggs and beat lightly with a whisk to combine. In another bowl, pour the sifted flour, sugar, salt and sifted yeast. Flavor with lemon zest, taking care to grate only the yellow part and not the white part which would be bitter.

At this point, pour the mixture of eggs and melted butter into the bowl with the powders and mix with a spatula to collect the ingredients. Then transfer the mixture to the work surface and continue kneading by hand.
Once you have obtained a homogeneous and compact dough, give it the shape of a loaf, place it on a baking tray and crush it lightly with your palms to flatten it, then brush the surface with milk.

Garnish with granulated sugar and granulated sugar. Cook the Romagna donut in a fan oven at 170° for 40 minutes, taking care to turn the pan after the first 20 minutes to obtain even cooking. Once ready, take the Romagna donut out of the oven and let it cool before serving.


Piadina is an Italian flatbread, a no-yeast soft dough made only with flour, water and extra virgin olive oil or lard. Just few ingredients to make a delicious bread for all of your favourite sandwiches.

In Italy it’s also known as Piadina Romagnola, for the name of the region where it’s born, Romagna. It is the bread of the Romagna people, a simple food that has brought them together at the table for centuries. The first traces of Piadina Romagnola come from the time of the ancient Etruscans, who used, in the areas of today’s Romagna, a bread substitute made with raw flour, cereals and with a circular shape.

For hundreds of years, the Piadina remained a substitute for bread that was used between one weekly batch of bread and another. Precisely because of its diffusion in the homes of the Romagna people, it became an inspiration for the poet Giovanni Pascoli, who defined it as “the bread, or rather the national food of the Romagna people”. After the Second World War, Piadina Romagnola began to spread everywhere, no longer as an alternative to bread but as a full-fledged dish.

Starting from the Seventies, with the arrival of tourists, the homemade Piadinas were accompanied by the first artisanal productions in the kiosks that began to open on the seafront, connoting, forever, the taste of summer on the Romagna Riviera.

As time passed, Piadina also met the industrial challenge. The small laboratories, strengthened by the success of this unique product, begin to produce for a wider market and on a national and international scale, supplying large and small businesses with their products. To preserve the traditional nature of the Piadina, a series of components including institutions and companies located strictly in the suitable areas of Romagna join together in the Promotion and Protection Consortium which, after years of battles, will succeed on 24 October 2014 in making the symbol of Romagna a product a geographical indication protected by the European Union.


  • Flour (00 type): 500 g
  • Lard: 60 g
  • Lukewarm water: 220 g
  • Fine Salt: 10 g
  • Baking Soda: 1 pinch


To prepare the Piadina, place the flour in a bowl with the baking soda and salt and lard. Mix well. Then add the softened lard or the olive oil.

Now add the water at room temperature. Mix everything for a few minutes until you get a soft but compact dough. If the dough sticks to your fingers, add a sprinkling of flour again. Piadina dough must be soft but not sticky.

Cover the dough with cling film and let it rest at room temperature for about 30 minutes. Then divide the dough into 6 portions of about 100/110 g each.

Work them a little with your hand on the work surface in order to have balls with a smooth surface and let them rest for another 10 minutes covered with a kitchen towel.

Roll out each ball with the help of a rolling pin, forming a disc with a thickness of 4 / 5 mm  and a diameter of about 20/25 cm.

Don’t worry if they don’t turn out perfectly round. Imperfection means “handmade” and no one will think you bought them! Now you have to cook them. But first an IMPORTANT TIP: while cooking a Piadina, keep the other raw Piadina covered with a cloth. This is to prevent the dough from drying out. 

Your homemade Piadina is ready to be stuffed. Arrange them one on top of the other covered with a cloth that will help keep them warm. Bring them to the table stuffed as you like with what you prefer! Piadina is fantastic with everything, even on its own!