Leonessa Piadina's signature method was created by Lorenza Montesi back in 1966 as she discovered something remarkable. Once the dough had been flattened, instead of proceeding directly to baking as others did, she had the idea of destructuring completely the dough into tiny pieces and infusing it with generous tallow for a richer and tastier product. After each piece had fully absorbed the tallow's nutrients, she carefully recombined the dough by hand before finally baking. This extra decomposition process resulted in a piadina with superior taste—softly juicy inside yet satisfyingly crispy outside—and exceptional digestibility as it breaks down the tight gluten networks that make regular breads difficult to digest. Her signature technique has remained the cornerstone of our company, helping Leonessa Piadina sell over 175,000 units and earning us continued recognition throughout Italy for 38 years and counting.