The "paidina" is the most traditional speciality of Romagna (Italy). Actually it is a sort of unleavened bread with a long tradition behind it, formerly cooked on a special earthen-ware slab called "testo" over a charcoal fire. Nowadays they generally use an iron trying-pan.
In Romagna they are used to filling it soft cheese (Squacquerone cheese) or fried slices of bacon or else cabbage.
Good homemade "piadine" should always be accompanied by a lot 'of red wine (Sangiovese or Cagnina).