Serious Eats - seriouseats.com

Judith, you may be the queen of piadina in Umbria but you do need a couple of corrections.
1) there is no umbrian, roman or emilian piadina. Piadina is only romagnola (from the eastern side of Emilia-Romagna region, where Ravenna is. Thank you Quataldi).
2) tigella is one of the various flat breads made in Emilia-Romagna but far from being a piadina. Very good, but not the same. You might want to name also Crescentina (from Bologna) and gnocco fritto (from Modena and Reggio) torta fritta (from Parma).
3) the flat bread from Umbria (also very good) is called Torta al Testo. Cooked on the same surface (terra cotta) that the original piadina romagnola where cooked on (Testo di Monte Tiffi). Not too far from Umbria, but still in Romagna, you may even find tortello alla lastra, a specialty from the alta val di savio.

The point is that calling such a product (Starbuck's) a piadini sandwich is to say the least, misleading for the people that do not know the real thing. So next time somebody comes to my Osteria in Seattle, where I have been making real piadina for 10 years, and criticize mine as not being the right thing what should I tell my friend Howard who lives about ten blocks from my restaurant and has had my food several times before? Another lame exploitation of the Italian culture.