Homemade Piadina Romagnola

The Piadina Romagnola is a flatbread typical of the Emilia-Romagna region. It’s delicious, versatile, and relatively simple to prepare. Here’s the traditional recipe:

Ingredients

• 500 g of type 00 flour
• 200 ml of warm water
• 80 g of lard (or extra virgin olive oil if you prefer a lighter version)
• 10 g of salt
• 1 teaspoon of baking soda (optional, to make it more crumbly)

Preparation

1. In a large bowl, mix together the flour, salt, and baking soda if you choose to use it.
2. Add the lard in pieces (or the oil) and start kneading with your hands, incorporating it well into the flour.
3. Gradually, pour in the warm water and continue to knead until you get a homogeneous and smooth dough. If necessary, add more flour or water to achieve the desired consistency.
4. Cover the dough with a clean kitchen cloth and let it rest for about 30 minutes at room temperature.
5. Divide the dough into balls of about 100-120 grams each.
6. Heat a griddle or a non-stick pan well.
7. Roll out each ball of dough with a rolling pin to obtain a thin disk (about 2-3 mm thick).
8. Cook each piadina on the hot griddle for about 2 minutes per side, until bubbles appear and the surface turns slightly golden.
9. Stack the cooked piadinas, wrapping them in a kitchen towel to keep them soft and warm.

The piadina can be filled with various ingredients such as prosciutto crudo, squacquerone (a typical fresh cheese from Romagna), arugula, or grilled vegetables.

Curiosity

The origins of Piadina Romagnola are very ancient, dating back to the times of the Romans. Traditionally, it was cooked on a testo, a sort of terracotta or metal disk that was heated over a fire. Today, the testo has been replaced by the more modern griddle or pan. The piadina represents one of the most beloved Italian street foods and has spread even beyond the regional boundaries.