Piadina

Piadina is a typical specialty of Romagna cuisine, simple and tasty. Here is the recipe:

Ingredients

• 500g of type 0 or type 1 flour
• 75g of lard or extra virgin olive oil
• 1 teaspoon of fine salt
• 1/2 teaspoon of baking soda (or 8g of leavening agent for savory cakes)
• About 200 ml of warm water

Preparation

1. In a large bowl, place the flour and make a well in the center where you will add the salt, baking soda (or leavening agent), and lard or oil.
2. Start kneading by gradually adding the warm water and continue working until the dough is smooth and homogenous.
3. Cover the dough with a damp cloth and let it rest for about 30 minutes.
4. Then divide the dough into balls of about 100g each.
5. Roll out each ball into a thin, round sheet using a rolling pin.
6. Cook each piadina in a hot non-stick pan for about 2 minutes per side, until the typical air bubbles appear and it is slightly golden.
7. Serve warm accompanied by squacquerone cheese, raw ham, grilled vegetables, or any other ingredients you prefer.

Curiosity

In traditional Romagna cuisine, piadina can also be used as a base for preparing rolls, stuffed in various ways, which are named “cassoni” or “crescioni”, when they are then cooked on a griddle or in the oven.