🫓 Sandwich Breads · Romagna
Piadina romagnola
Under the IGP rules piadina is made from wheat flour, water, fat (traditionally lard), salt and, optionally, a little raising agent. Cook it on a very hot griddle or heavy pan, then fold it around prosciutto crudo, squacquerone and rocket.
- Prep 20 min
- Cook 15 min
- Makes 6 piadine
Ingredients
- 500 g plain flour (type 0 or 00)
- 100 g lard (strutto), or 70 ml olive oil
- 10 g salt
- ½ tsp bicarbonate of soda (optional, for softness)
- About 200–220 ml lukewarm water (or half water, half milk)
Method
- Mix the flour, salt and bicarbonate. Rub in the lard, then add the water gradually and knead for 5–8 minutes into a smooth, firm dough.
- Wrap it and rest for 30 minutes at room temperature.
- Divide into 6 balls and roll each into a thin disc about 22–25 cm across and 3–4 mm thick.
- Heat a heavy cast-iron pan or griddle until very hot. Cook each piadina 1–2 minutes per side, pricking any big bubbles with a fork, until speckled with brown spots.
- Fill while hot and fold in half.
Tips
- Stack cooked piadine under a cloth to keep them soft.
- Classic fillings: prosciutto crudo, squacquerone and rocket, or grilled sausage and greens.
📜 The story behind it: Piadina: 'the national bread of Romagna'
Sources
Rewritten in our own words from the traditional versions listed above. ← All recipes