Thick Romagnola Piadina

Here is the recipe for the thick Romagnola piadina, a classic of the Italian culinary tradition, particularly from the Emilia-Romagna region.

Ingredients

• 500 g of type 00 flour
• 75 g of lard (or alternatively, extra virgin olive oil)
• 1/2 teaspoon of baking soda
• A pinch of salt
• About 200 ml of lukewarm water

Preparation

1. In a large bowl, combine the flour, baking soda, and salt, then mix the dry ingredients well.
2. Add the room-temperature lard and knead the dough with your hands until it has a sandy consistency. If you opt for extra virgin olive oil, pour it slowly and incorporate it into the flour mixture.
3. Start pouring the lukewarm water little by little, kneading until you get a homogeneous and elastic mixture. The amount of water may vary slightly depending on the flour’s absorption, so it is best to add it gradually.
4. Let the dough rest, covered with a clean cloth for about 30 minutes, to allow the gluten to relax and make the dough easier to roll out.
5. After resting, heat a griddle or non-stick pan over medium heat.
6. Divide the dough into approximately 150 g balls. Roll out each ball with a rolling pin, giving it a round shape and trying to maintain a thickness of about 5 mm, characteristic of the thick piadina.
7. Cook the piadina on the hot griddle for about 2-3 minutes per side, until the classic “bubbles” form and the surface becomes slightly golden.
8. Once cooked, you can stuff it according to your preferences.

Classic fillings for the Romagnola piadina include squacquerone cheese, raw ham, and arugula, but of course, you are free to customize it to your liking with other ingredients, such as sliced cheese, mushrooms, grilled vegetables, or any other ingredient you prefer.

Fun Facts

The piadina can be enjoyed both hot and cold and is a quick and convenient meal, ideal for an outdoor picnic or a casual lunch. Some also love to pair it with a good glass of Romagna Sangiovese, a red wine that usually goes well with the strong flavors of cured meats.