Ciaccio, also known as Ciacc, is a traditional flatbread from the Emilia-Romagna region of Italy. It is a popular staple in towns and communes such as Bologna, Modena, and Parma. Ciaccio can be found in local bakeries, grocery stores, and markets throughout the region, including shops like Panificio La Romagnola in Bologna and Forno Santa Caterina in Modena.

The bread is made with simple ingredients such as flour, water, yeast, and salt, and is typically cooked in a wood-fired oven. It has a crispy exterior and a soft, chewy interior, making it perfect for pairing with a variety of toppings or enjoying on its own. One popular way to enjoy ciaccio is to top it with prosciutto, arugula, and Parmigiano-Reggiano for a simple and delicious meal.

Ciaccio has been recognized with the PAT (Traditional Agri-Food Product) designation, which signifies its traditional production methods and ties to the Emilia-Romagna region. The bread must meet specific criteria to receive this designation, including being made with locally-sourced ingredients and following traditional baking techniques.

– “Ciaccio: la ricetta originale” – Giallo Zafferano (
– “Ciaccio” – Prodotti Tipici (