📝 About This Recipe
Transport your kitchen to the Adriatic coast with the Piadina Romagnola, a rustic, unleavened flatbread that is the soul of Romagnolo street food. Traditionally cooked on a terracotta disk called a 'testo,' this bread is prized for its unique contrast between a crisp, golden exterior and a soft, flaky heart. Infused with the rich aroma of high-quality lard (strutto) and finished with characteristic charred spots, it is the ultimate vessel for Italy's finest cured meats and creamy cheeses.
🥗 Ingredients
The Dough
- 500 grams Italian '00' Flour (all-purpose flour can be substituted if necessary)
- 100 grams High-quality Leaf Lard (Strutto) (at room temperature; provides the authentic flaky texture)
- 2 grams Baking Soda (a small pinch to aid browning and lightness)
- 10 grams Fine Sea Salt
- 100 ml Whole Milk (lukewarm; adds softness to the crumb)
- 100-120 ml Water (lukewarm; add gradually as needed)
- 1 teaspoon Honey (optional, for a hint of color and flavor)
Classic Filling Suggestions
- 200 grams Prosciutto di Parma (thinly sliced)
- 250 grams Squacquerone or Stracchino Cheese (soft, creamy Italian cow's milk cheese)
- 2 cups Fresh Wild Arugula (washed and dried)
- 1 tablespoon Extra Virgin Olive Oil (to dress the greens)
👨🍳 Instructions
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1
On a large wooden work surface or in a wide bowl, mound the flour and create a deep 'well' in the center.
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2
Place the room-temperature lard, salt, baking soda, and honey (if using) into the center of the well.
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3
Using your fingertips, begin working the lard into the flour, rubbing them together until the mixture resembles coarse sand.
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4
Slowly pour the lukewarm milk into the center, followed by half of the water. Begin incorporating the flour from the inner walls of the well.
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5
Continue adding the remaining water gradually while kneading. You want a dough that is firm, smooth, and elastic—not sticky. You may not need all the water depending on the humidity of your flour.
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6
Knead the dough vigorously for about 8-10 minutes until it is completely homogenous and supple.
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7
Form the dough into a ball, cover it with a clean kitchen towel or 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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8
After resting, divide the dough into 6 equal portions (approximately 130-150g each). Roll each portion into a smooth ball.
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9
On a lightly floured surface, use a rolling pin to flatten each ball into a circle roughly 8-10 inches (20-25cm) in diameter and about 3-4mm thick.
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10
Preheat a non-stick skillet, a cast-iron griddle, or a traditional terracotta 'testo' over medium-high heat. Do not grease the pan.
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11
Prick the surface of the rolled-out dough all over with a fork to prevent large air bubbles from forming during cooking.
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12
Place the piadina onto the hot surface. Cook for about 2 minutes. When small brown spots appear on the bottom, flip it over.
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13
Cook the second side for another 1-2 minutes. Use a spatula to press down occasionally to ensure even cooking. It should be golden with characteristic charred 'leopard spots'.
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14
Remove from the heat and keep warm inside a clean cloth while you cook the remaining portions.
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15
While still hot, spread a generous layer of Squacquerone cheese over half the piadina, top with Prosciutto and arugula, fold in half, and serve immediately.
💡 Chef's Tips
For the most authentic flavor, do not substitute the lard with butter or oil; the lard provides the specific 'shatter' and aroma unique to Romagna. If you cannot find Squacquerone, a very fresh Stracchino or even a mild, creamy goat cheese works beautifully. Never overcook the piadina, or it will become a brittle cracker; it should remain flexible enough to fold without snapping. Ensure your pan is truly hot before the first piadina hits the surface to get those beautiful charred spots without drying out the interior. You can prepare the dough balls in advance and keep them refrigerated for up to 24 hours; just bring them to room temperature before rolling.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Sangiovese di Romagna for the perfect regional pairing. Try a sweet version filled with Nutella or peach jam for a decadent snack or dessert. Pair with a side of 'Sottoli' (vegetables preserved in oil) like artichokes or sun-dried tomatoes. For a vegetarian option, fill with grilled eggplant, roasted peppers, and smoked provola cheese. Serve sliced into wedges as an 'Aperitivo' snack with a board of Italian cold cuts.