Since 1994
Graziano was founded in 1994 thanks to the clever intuition of its founder Graziano Santandrea with the clear objective of creating top quality piadinas according to the ancient territorial tradition of Emilia-Romagna.
Piadina sfogliamia
Triangular olive oil based piadina.
SPECIAL CHARACTERISTICS
Excellent alternative to bread, can be enjoyed as a tasty snack, stuffed with anything you like
13cm diameter
5 piadinas per pack
Piadina spicchio
Triangular olive oil based piadina.
SPECIAL CHARACTERISTICS
Excellent alternative to bread, can be enjoyed as a tasty snack, stuffed with anything you like
13cm diameter
5 piadinas per pack
Piadina spuntino
This piadina is just 7 cm in diameter, ideal for snacks and aperitivos, delicious with cold meats and salami or with sweet spreads.
Piadina sfogliata
Ultrathin piadina, 25cm diameter.
SPECIAL CHARACTERISTICS
Excellent alternative to bread, can be enjoyed as a tasty snack, stuffed, or rolled with anything you like: irresistible!
25cm diameter
3 piadinas per pack
Cerchi di grano
Cerchi di Grano are made from a secret recipe: an original, snack alternative.
SPECIAL CHARACTERISTICS
Baked, irresistibly crispy, light and versatile, perfect alternative to breadsticks, ideal for gourmet aperitivos, delicious with dips, salamis and cheeses
6cm diameter
Saltimbocca napoletano
Our Saltimboccas, traditionally from Naples, are made from pizza dough and are shaped into long, flat, soft rolls.
SPECIAL CHARACTERISTICS
Made by hand according to tradition and baked in a stone oven. Warm Saltimbocca with any filling is pleasantly crunchy and infinitely divine.
Only 100% Italian wheat flour is used
2 Saltimboccas per pack
Tomato pizza base
The real Pizza Napoletana, according to tradition, shaped by hand and cooked in a stone oven.
SPECIAL CHARACTERISTICS
The Tomato Pizza Base has an irregular shape and a high, soft crust: the “cornicione”, and is ready for topping and heating in the oven.
30cm diameter
Only 100% Italian wheat flour is used
Pinsa
Typically oval in shape, the Pinsa is a mix of flours: wheat, soya and rice flour. It is easily digested and simple to use unlike the traditional pizza. You will find them in and out of the +4°C fridge and freezer area.
Pane azzimo
The idea was to create a light snack, dedicated to people with a yeast intolerance and those who want a low-salt diet, but still soft and versatile like a piadina. The recipe is not complicated, it’s just flour (Italian grown), water and sunflower oil, and it’s sure to please this ever-growing consumer group. You will find them in and out of the +4°C fridge and freezer