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the authentic piadina romagnola recipe





Piadina romagnola: one of those regional specialties all the peninsula goes crazy for.

As always, homemade is like being on a whole other planet.

Plus, there’s no rising time and it takes less than a minute to bake each flat bread.

So, come on, put a piadina party in your Spring bucket list!

 

An Italian flat bread recipe: piadina romagnola
An Italian flat bread recipe: piadina romagnola

 

authentic Italian recipes for piadina stuffing

There’s a multitude of ways to stuff piadine: ham and cheese, other cold meats (mortadella, salami, etc), mozzarella and tomatoes…

 

Subscribe and get all the Cookies & treats recipes from the Christmas bakery Project of the Fall Issue

 

But my favorite is arugula, tomatoes and stracchino cheese, sometimes with prosciutto crudo too.

 

 

making piadina at home

 

an Italian flat bread recipe: piadina romagnola
 
author:
cuisine: italian
serves: 4 medium piadine
ingredients
  • 200 gr (7 oz) of 0 flour
  • 3 gr (0.1 oz) of dried yeast
  • 55 gr (1.9 oz) of lard
  • 100 ml (3.4 oz) of cow milk
  • ½ teaspoon of salt
how to
  1. Sift the flour in the bowl of a food processor and add the yeast. Add salt and lard and amalgamate.
  2. Add milk, a tablespoon at the time, mixing until a firm dough comes together.
  3. Divide the dough in 4 and form balls with your hands.
  4. Roll the dough balls out with a floured rolling pin.
  5. Heat a skillet until very hot.
  6. Cook the piadine, less than a minute per side, until you get a spotted surface.
  7. If bubbles form, pinch them with a fork and press them down with a spatula.

 

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