Kitchen Recipe Collection
Italian Piadina Romagnola
The beloved flatbread of Emilia-Romagna. A thin, warm, slightly flaky griddle bread, traditionally filled with squacquerone cheese, prosciutto, and arugula.
- Prep
- 40 min
- Cook
- 10 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- all-purpose flour
- water or milk
- strutto (pork lard) or olive oil
- baking soda or baking powder
- salt
- squacquerone or stracchino cheese
- prosciutto crudo
- arugula (rocket)
Equipment
- Rolling pin
- Cast iron skillet or flat griddle (testo)
Instructions
- 1
Mix Dough
In a bowl, mix flour, salt, and a pinch of baking soda. Add the lard (or olive oil) and rub it into the flour with your fingers until crumbly.
- 2
Add Liquid
Gradually add warm water (or milk) and knead until a smooth, firm dough forms.
- 3
Rest
Wrap the dough and let it rest at room temperature for 30 minutes. This makes it easier to roll out.
- 4
Divide
Divide the dough into 4 equal balls.
- 5
Roll
On a lightly floured surface, roll each ball into a thin circle, about 8-10 inches in diameter.
- 6
Heat Griddle
Heat a dry cast iron skillet or flat griddle over medium-high heat.
- 7
Cook
Place a piadina on the hot griddle. Bubbles will form rapidly. Cook for 1-2 minutes until brown spots appear.
- 8
Flip
Flip the flatbread. Prick the bubbles with a fork if they get too large. Cook for another minute.
- 9
Fill
Remove the hot piadina. Immediately spread a generous layer of creamy squacquerone cheese over half of it. Top with thin slices of prosciutto and a handful of arugula.
- 10
Fold and Serve
Fold the piadina in half. The heat of the bread will slightly melt the cheese. Serve immediately while warm.
Cooking Tips
- Strutto (lard) is the traditional fat and gives the piadina its characteristic flaky texture, but olive oil makes a fine vegetarian substitute.
- Do not overcook the bread, or it will become too crisp to fold without breaking.
Variations
- Piadina Salsiccia e Cipolla: Filled with grilled sausage and caramelized onions, a staple at outdoor fairs.
Chef's Notes & Storage
- The undisputed king of street food along the Adriatic coast of Italy.
Nutrition Estimate
450 calories · 18g protein · 42g carbs · 22g fat · 2g fiber per serving
