Spianata romagnola

The spianata romagnola, also known as piadina romagnola, is a traditional flatbread from Romagna. It’s a very simple rustic dish to prepare that pairs perfectly with cheeses, cold cuts, and vegetables. Here is the recipe:

Ingredients

• 500 g of type 00 flour
• 200 ml of lukewarm water
• 75 g of lard or, for a lighter variant, 60 ml of extra virgin olive oil
• 8 g of salt
• 1 teaspoon of baking soda (or half a cube of fresh yeast if you prefer)

Preparation

1. In a large bowl, sift the flour and add the baking soda and salt.
2. Add the lard or oil and start to knead, pouring in the lukewarm water a little at a time.
3. Work the dough until it becomes smooth and elastic. If using yeast, work the dough for a few more minutes to activate it correctly.
4. Divide the dough into balls of about 100-120 grams each.
5. Let the balls rest covered with a kitchen towel for about 30 minutes, so they relax and are easier to roll out.
6. Heat a griddle or non-stick pan over medium-high heat.
7. Roll out each ball of dough with a rolling pin, trying to get a thin disk about 2-3 mm thick.
8. Cook each spianata for about 2-3 minutes per side, until it looks golden on the surface and characteristic air bubbles form.
9. Serve hot, accompanied by your preferred pairings.

Trivia

The spianata or piadina can be filled in a thousand different ways. A classic from the Romagnola tradition is the filling with squacquerone, a fresh and creamy cheese, and arugula, perhaps with the addition of a few slices of prosciutto crudo. The piadina has an ancient history: it was considered the bread of the poor, and over time it has become a symbol of Romagna’s food and wine culture, celebrated in festivals and dedicated fairs.