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Authentic Piadina Romagnola Recipe
Emilia-Romagna, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
According to traditional recipes, this simple Romagna fare is made with flour, salt, baking powder or baking soda, water, and lard, typically produced from Mora Romagnola, an Emilia Romagna breed of pigs. The kneaded dough is divided into portions and rolled into rounds, traditionally baked on a teggia, a shallow and wide terracotta dish. If cooked to perfection, piadina will be crumbly, rough, and interspersed with amber-colored bubbles. The size and thickness of piadina differs from place to place. For example, the one produced in Rimini, characterized by being thinner and larger than an average piadina, is especially noted. Some recipes use olive oil in place of lard to make the piadina lighter, while others make the dough with milk and not water. Piadina is delicious on its own, but it is usually served either cut in quarters with various cold cuts and cheese or filled, somewhat like a sandwich. The most popular fillings include prosciutto and Squacquerone ... Read more
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Cooking tips
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method
Although the original recipe does not state it, most other recipes instruct that you rest the dough up to an hour before you roll it out. You should aim for a thickness of 2-3 mm, but piadina can be made even thicker, about 6-8 mm. Also, to prevent any large bubbles from forming during baking, prick the circles of dough with a fork. Cook on a non-stick pan or a griddle, and flip the piadine with a ... Read more
Recipe variations
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Cassone
Ready in 1h 35minThe following recipe gives instructions on how to prepare the stuffed piadina Romagnola called cassone. The dough is prepared much like the traditional piadina, while the stuffing is made with wild herbs (a mix of spinach, dandelion, and wild poppy leaves), garlic, olive oil, and salt.
Piadina Romagnola
PREP 30min
COOK 20min
READY IN 50min
Adapted from the official tourism website of Emilia Romagna region, Emilia Romagna Tourismo, this is the traditional piadina Romagnola recipe.
Ingredients
500g of flour
70g of excellent lard, Mora di Romagna type
2 pinches of bicarbonate (about 3g) or 10g of baking powder for savory pies
8g of Cervia sweet salt
200 ml water
Preparation
Step 1/3
Mound the flour on a working surface, then add pieces of lard, baking soda or baking powder, and salt. Start mixing and adding water, then kneading until you have a dough.
Step 2/3
Divide into 150 gr balls and then roll each out into a round, ranging from 2-3 to 6-8 mm in thickness.
Step 3/3
Bake each on a hot non-stick pan or a griddle, turning them once done on one side with a spatula.
Other Variations
-
Cassone
Ready in 1h 35minThe following recipe gives instructions on how to prepare the stuffed piadina Romagnola called cassone. The dough is prepared much like the traditional piadina, while the stuffing is made with wild herbs (a mix of spinach, dandelion, and wild poppy leaves), garlic, olive oil, and salt.
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