📝 About This Recipe
Transport your kitchen to the sun-drenched coast of Rimini with this authentic Piadina Romagnola, Italy's most beloved street food flatbread. Unlike yeast-leavened breads, the Piadina relies on high-quality lard (strutto) for a uniquely flaky, tender texture and a rich, savory aroma that is impossible to replicate with oil. Perfectly charred on the outside yet soft within, it serves as the ultimate canvas for Italy’s finest cured meats and creamy cheeses.
🥗 Ingredients
The Dough
- 500 grams Italian '00' Flour (or high-quality all-purpose flour)
- 100 grams High-quality Leaf Lard (Strutto) (at room temperature; see tips for substitutions)
- 125 ml Whole Milk (lukewarm)
- 100 ml Water (lukewarm)
- 10 grams Fine Sea Salt
- 2 grams Baking Soda (a small pinch to aid browning and texture)
- 1 teaspoon Honey (optional, for a golden hue)
Classic Filling Suggestion
- 200 grams Prosciutto di Parma (thinly sliced)
- 250 grams Squacquerone or Crescenza Cheese (soft, spreadable Italian cheese)
- 2 handfuls Fresh Arugula (Rocket) (washed and dried)
- 1 drizzle Extra Virgin Olive Oil (for finishing the greens)
👨🍳 Instructions
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1
In a large mixing bowl or on a clean wooden work surface, mound the flour and create a wide well in the center.
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2
Place the room-temperature lard, salt, baking soda, and honey into the center of the well.
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3
Slowly pour the lukewarm milk and half of the water into the well. Using your fingers or a fork, begin incorporating the flour from the inner walls of the well into the liquid.
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4
Gradually add the remaining water while kneading until a shaggy dough forms. You may need slightly more or less water depending on the humidity.
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5
Knead the dough vigorously for about 8-10 minutes. The goal is a smooth, elastic, and non-sticky dough that feels as soft as an earlobe.
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6
Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it easier to roll out.
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7
After resting, divide the dough into 6 equal portions (roughly 120-130g each) and roll them into smooth small balls.
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8
On a lightly floured surface, use a rolling pin to flatten each ball into a circle about 20-22 cm (8-9 inches) in diameter and roughly 3mm thick.
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9
Preheat a heavy-bottomed cast iron skillet or a traditional terracotta 'testo' over medium-high heat until a drop of water flicked onto it sizzles immediately.
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10
Prick the surface of the rolled-out dough with a fork several times to prevent large air bubbles from forming.
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11
Place the dough onto the hot pan. Cook for about 1-2 minutes until small dark brown spots appear on the bottom. Rotate it occasionally for even cooking.
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12
Flip the piadina and cook the other side for another 60-90 seconds. Do not overcook, or it will become brittle instead of flexible.
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13
Remove from the heat and stack the cooked piadine under a clean kitchen towel to keep them warm and soft while you finish the rest.
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14
To serve, spread a generous layer of Squacquerone cheese over half the warm piadina, top with Prosciutto and arugula, fold in half, and enjoy immediately.
💡 Chef's Tips
For the most authentic flavor, use lard; if you must substitute, use 80g of high-quality extra virgin olive oil, though the texture will be less flaky. Never skip the resting period, as it prevents the dough from snapping back when you roll it out. If the piadina puffs up too much during cooking, press it down gently with a spatula or prick it again with a fork. Store leftover cooked piadine in a sealed bag for 2 days and reheat on a dry pan to restore the crispness. Adjust your heat carefully; if the spots are black instead of brown, lower the flame to ensure the interior cooks through.
🍽️ Serving Suggestions
Pair with a glass of chilled Sangiovese di Romagna for the ultimate regional experience. Serve alongside a platter of pickled vegetables (giardiniera) to cut through the richness of the lard. Try a sweet version filled with hazelnut spread (Nutella) and sliced strawberries for dessert. Fill with grilled vegetables and smoked provola cheese for a delicious vegetarian alternative. Serve warm as a bread substitute for a hearty Italian beef stew.