Kitchen Recipe Collection
Italian Piadina Romagnola
A soft, warm, unleavened Italian flatbread from Emilia-Romagna, folded in half and filled with cured meats, soft cheeses, and greens.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- all-purpose flour
- lard (strutto) or olive oil
- water or milk (warm)
- salt
- baking soda
- prosciutto crudo
- squacquerone or stracchino cheese
- arugula (rocket)
Equipment
- Large bowl
- Rolling pin
- Cast iron skillet or flat griddle (testo)
Instructions
- 1
Make Dough
In a large bowl, mix flour, salt, and a pinch of baking soda. Cut in the traditional lard (or use olive oil) until crumbly.
- 2
Add Liquid
Gradually add warm water (or milk) and knead until you have a smooth, elastic, but firm dough.
- 3
Rest
Cover the dough and let it rest for at least 30 minutes to relax the gluten.
- 4
Divide and Roll
Divide the dough into 4 equal portions. Roll each out into a very thin circle (about 8-10 inches wide).
- 5
Heat Griddle
Heat a heavy cast-iron skillet or traditional terracotta 'testo' over medium-high heat until very hot.
- 6
Cook Piadina
Place a rolled dough circle in the dry, hot pan. Cook for 1-2 minutes until bubbles form and dark brown spots appear.
- 7
Flip and Pierce
Flip the piadina and cook the other side for another minute. If large bubbles form, pierce them with a fork.
- 8
Keep Warm
Keep the cooked flatbreads wrapped in a clean kitchen towel so they remain soft and pliable.
- 9
Fill with Cheese
While still warm, spread a thick layer of Squacquerone or Stracchino (soft, tangy, spreadable Italian cheeses) on one half of the piadina.
- 10
Add Meat and Greens
Top the cheese with several slices of Prosciutto crudo and a handful of fresh arugula.
- 11
Fold
Fold the empty half of the bread over the filling to create a half-moon shape.
- 12
Serve
Eat immediately while the bread is warm and the cheese is slightly melting.
Cooking Tips
- Traditional piadina relies heavily on lard (strutto) for its distinct flavor and flaky texture. Olive oil works, but it changes the character.
- Roll the dough quite thin; it will puff up slightly when it hits the hot pan.
Variations
- Piadina Salsiccia e Cipolla: Fill with grilled Italian sausage, caramelized onions, and bell peppers.
Chef's Notes & Storage
- The undisputed king of street food along the Adriatic coast of Romagna.
Nutrition Estimate
520 calories · 18g protein · 45g carbs · 28g fat · 2g fiber per serving
