Piadina Romagnola is the traditional flatbread of Emilia-Romagna, cooked on a hot griddle and enjoyed stuffed with cheeses, cured meats, and seasonal vegetables.
Quick to make and wonderfully versatile, it has long been one of Italy’s favorite street foods—and one of the simplest ways to bring a taste of Romagna to your table.
WHAT IS PIADINA ROMAGNOLA?
Piadina Romagnola is a flatbread from Emilia-Romagna, where it has been enjoyed for generations as an everyday alternative to bread.
It is traditionally used to make delicious sandwiches filled with simple, local ingredients.
Classic fillings include:
- prosciutto cotto and cheese;
- mortadella or salami;
- mozzarella and tomatoes.
My favorite is stracchino, tomatoes, and arugula, sometimes with a few slices of prosciutto crudo.
HOW TO MAKE PIADINA ROMAGNOLA
One of the best things about piadina is its simplicity.
The dough comes together in just a few minutes, requires no long rising time, and each flatbread cooks in less than a minute.
Fresh from the skillet, it is ready to be filled and enjoyed while still warm.
piadina romagnola
Ingredients
- 7 oz 0 flour 200 gr
- 1/2 teaspoon dried yeast 3 gr - 0.1 oz
- 2 oz lard 55 gr
- 3.4 oz cow milk 100 gr
- 1/2 teaspoon salt
Instructions
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Sift the flour in the bowl of a food processor and add the yeast. Add salt and lard and amalgamate.
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Add milk, a tablespoon at the time, mixing until a firm dough comes together.
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Divide the dough in 4 and form balls with your hands.
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Roll out the dough balls with a floured rolling pin.
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Heat a skillet until very hot.
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Cook each piadina romagnola, less than a minute per side, until you get a spotted surface.
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If bubbles form, pinch them with a fork and press them down with a spatula.
Enjoy your stuffed piadine!
Claudia