Non-VegetarianEmiliana-Romagnola cuisine Baking

Piadina Romagnola

Name: Piadina Romagnola
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 450 g type 00 flour; 50 g Plain flour; 75 g strutto (rendered pork lard); 10 g Fine sea salt; 3 g bicarbonate of soda; 100 ml Whole milk; 120 ml lukewarm water

Piadina Romagnola is an iconic unleavened flatbread from Romagna, dry-cooked on a hot flat pan and folded warm around cured meats and soft cheese.

🇮🇹Italy· Emilia-Romagna

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 410 kcal

Ingredients

0 of 7 gathered

Servings

450 g type 00 flour — sifted
50 g Plain flour — for dusting the worktop
75 g strutto (rendered pork lard) — softened at room temperature
10 g Fine sea salt — fine grain
3 g bicarbonate of soda — for light blistered air pockets
100 ml Whole milk — lukewarm
120 ml lukewarm water — adjust slightly as needed

Equipment

•large mixing bowl
•rolling pin
•fork
•testo or heavy cast-iron skillet
•clean kitchen towel

Nutrition

Per serving, approximate

Calories: 410 kcal
fat: 13 g
carbs: 64 g
fibre: 3 g
protein: 10 g
calories: 410 kcal

Instructions

1
Place the flour, bicarbonate of soda, and salt into a spacious mixing bowl.
2
Rub the softened strutto into the dry mixture until it resembles fine breadcrumbs.
3
Combine the milk and warm water in a small jug.
4
Pour the liquids into the bowl, stirring until a shaggy dough comes together.
5
Knead the dough on a lightly floured surface for eight minutes until smooth.
6
Cover the dough with a clean cloth and rest for thirty minutes.
7
Divide the dough into four equal balls for thick piadine, or six for thin.
8
Roll each ball out thinly on a dusted work surface with a rolling pin.
9
Prick the rolled disc all over with a fork to control blistering.
10
Cook the disc on a very hot dry skillet for two minutes per side.
11
Stack under a clean towel and serve immediately with your chosen fillings.

Chef's tips

Keep your pan properly hot so the dough blisters quickly without drying out and becoming brittle. Roll the dough to four millimetres for inland Forlì style, or two millimetres for Rimini style. Stacking warm piadine beneath a clean cloth retains their steam and softness.

Ingredient substitutions

strutto (rendered pork lard) → extra virgin olive oil (60 ml) for a lighter vegetarian alternative
whole milk → an equal volume of lukewarm water for the traditional dairy-free peasant version

Storage

Store cooled, plain flatbreads sealed tightly inside a plastic bag at room temperature for up to two days, or freeze for one month.

Reheating

Reheat in a hot, dry frying pan for thirty seconds per side until pliable and warm throughout.

Common mistakes to avoid

•Using a low heat setting, which dehydrates the flatbread and turns it into a hard cracker.
•Skipping the dough resting period, which causes the dough to shrink back when rolled.
•Forgetting to prick the surface with a fork, leading to massive ballooning steam pockets.

Serving suggestions

Fill with squacquerone (soft Romagnolo cheese), prosciutto di Parma, and fresh wild rocket.Fold warm over grilled pork sausages and braised sweet bell peppers.Serve alongside a platter of salumi, soft cheeses, and pickled vegetables.