📝 About This Recipe
Hailing from the sun-drenched Romagna coast, the Piadina is Italy’s most beloved flatbread—a rustic, golden disc that is crisp on the outside and tender within. Traditionally cooked on a terracotta 'testo,' this ancient street food offers a perfect canvas for savory fillings, balancing the richness of traditional lard with the simple purity of wheat. It is the ultimate taste of an Italian summer, bringing the vibrant atmosphere of a seaside kiosk directly to your kitchen.
🥗 Ingredients
The Dough
- 500 grams Italian '00' Flour (plus extra for dusting)
- 75 grams High-quality leaf lard (Strutto) (at room temperature; can sub with EVOO for a lighter version)
- 200 ml Warm water (approximately 35°C/95°F)
- 2 grams Baking soda (a small pinch to aid browning)
- 10 grams Fine sea salt
- 1 teaspoon Honey (optional, for a golden hue)
The Classic Filling (Crudo e Squacquerone)
- 200 grams Prosciutto di Parma (thinly sliced)
- 250 grams Squacquerone cheese (or Crescenza/Stracchino as a substitute)
- 2 handfuls Fresh Arugula (Rucola) (washed and dried)
- 1 tablespoon Extra Virgin Olive Oil (to dress the greens)
👨🍳 Instructions
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1
Sift the '00' flour and baking soda onto a clean wooden work surface or into a large mixing bowl, creating a wide well in the center.
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2
Add the softened lard (strutto) and salt into the center of the well. Begin working the lard into the flour with your fingertips until the mixture resembles coarse crumbs.
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3
Slowly pour the warm water (and honey, if using) into the center. Use a fork to gradually incorporate the flour from the inner walls of the well.
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4
Once a shaggy dough forms, begin kneading by hand for about 8-10 minutes. The goal is a smooth, elastic, and slightly tacky dough that doesn't stick to your hands.
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5
Shape the dough into a ball, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes. This relaxes the gluten for easier rolling.
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6
Divide the rested dough into 6 equal portions (approximately 120-130g each) and roll them into smooth small balls.
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7
On a lightly floured surface, use a rolling pin to flatten each ball into a circle roughly 20-22cm in diameter and about 3mm thick.
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8
Heat a non-stick skillet, cast iron crepe pan, or traditional 'testo' over medium-high heat until very hot but not smoking.
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9
Place the first piadina onto the hot pan. Prick the surface all over with a fork to prevent large air bubbles from forming.
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10
Cook for about 1.5 to 2 minutes on the first side. Rotate it occasionally with your fingers to ensure even browning. You are looking for characteristic dark brown spots.
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11
Flip the piadina and cook the other side for another 1-2 minutes. Keep the finished piadine stacked under a clean kitchen towel to keep them warm and pliable.
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12
To serve, spread a generous layer of Squacquerone cheese over half of the warm piadina, layer with Prosciutto di Parma, and top with a tuft of arugula.
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13
Fold the piadina in half to create a crescent shape and serve immediately while the cheese is slightly melting from the residual heat.
💡 Chef's Tips
For the most authentic flavor, use lard (strutto); it provides a unique crumbly texture that oil cannot replicate. If the dough springs back while rolling, let it rest for another 10 minutes to further relax the gluten. Do not overcook the piadina or it will become a hard cracker rather than a foldable flatbread. If you cannot find Squacquerone, mix cream cheese with a little Greek yogurt for a similar tangy, spreadable consistency. Store leftover cooked piadine in a sealed bag and reheat for 30 seconds per side in a hot pan to restore their texture.
🍽️ Serving Suggestions
Pair with a chilled glass of Sangiovese di Romagna for a truly regional experience. Serve alongside a bowl of marinated olives and pickled vegetables (giardiniera). For a sweet version, spread warm piadina with hazelnut cocoa cream (Nutella). Try a vegetarian filling of sautéed wild greens (cassoni style) with garlic and chili flakes. Enjoy as a light lunch with a crisp, dry white wine like Albana di Romagna.