Piadina romagnola is an Italian flatbread perfect for sandwiches. In this post, you’ll learn how to make the piadina romagnola recipe from scratch!

piadina romagnola recipe from scratch
piadina romagnola dough recipe

Piadina romagnola is a flatbread from Emilia Romagna. They use it instead of bread, to make delicious, street-food sandwiches.

Traditionally, a piadina sandwich can be stuffed with:

  • ham and cheese,
  • other cold meats (mortadella, salami, etc),
  • mozzarella and tomatoes.

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

This is the authentic piadina romagnola recipe.

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The recipe for piadina is very easy: there’s no rising, and it takes less than a minute to cook each flatbread.

four piadina dough balls
piadina with arugula, tomatoes, and stracchino cheese

piadina romagnola

Course Snack
Cuisine Italian
Servings 4 medium piadine
Author Claudia Rinaldi | Gourmet Project


  • 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


  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 out the dough balls with a floured rolling pin.

  5. Heat a skillet until very hot.
  6. Cook each piadina romagnola, 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.

Enjoy your stuffed piadine!