Recipes › Sandwich › Piadina Romagnola Recipe

Piadina Romagnola Recipe

Recipe by Pedro M. A. Neves

Piadina romagnola is a thin, soft Italian flatbread from the Emilia-Romagna region, traditionally filled with cured meats, cheeses, and fresh vegetables. This street food classic is simple to make at home with just flour, water, and lard, requiring minimal equipment and delivering authentic results in under an hour. Perfect warm from the griddle or pan, piadina is best enjoyed immediately with your favorite savory fillings.

Ingredients

• 300g (2⅜ cups) all-purpose flour
• 100ml (⅖ cup) warm water
• 40g (3 tablespoons) lard or shortening, softened
• 8g (1¼ teaspoons) salt
• 2g (½ teaspoon) baking powder
• Flour for dusting

Instructions

1. Combine 300g flour, 8g salt, and 2g baking powder in a large mixing bowl. Mix dry ingredients thoroughly.

2. Add 40g softened lard to the dry mixture. Using your fingertips, rub the lard into the flour until the mixture resembles coarse breadcrumbs with no visible lumps.

3. Gradually pour 100ml warm water into the flour mixture while stirring with a fork until a shaggy dough forms. Add water slowly to avoid making the dough too wet.

4. Transfer dough to a floured work surface and knead for 5-7 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should be softer than bread dough but hold its shape.

5. Divide the dough into 4 equal balls. Place on a lightly floured surface, cover with a clean kitchen towel, and rest for 10 minutes.

6. Working with one ball at a time, place on a floured surface and gently flatten with your fingers or a rolling pin to a thin oval or round approximately 5mm thick, roughly 20×15cm in size. Keep other balls covered.

7. Heat an ungreased cast-iron skillet or non-stick griddle over medium-high heat until very hot. A drop of water should sizzle immediately when it hits the surface.

8. Carefully place the first flattened dough oval onto the hot griddle. Cook for 2-3 minutes until light golden brown spots appear on the bottom and the surface begins to bubble slightly.

9. Using a large spatula, flip the piadina carefully and cook the second side for 1-2 minutes until light golden and cooked through. The bread should puff slightly but remain soft.

10. Transfer cooked piadina to a clean kitchen towel on a serving plate and keep warm. Repeat steps 6-9 with remaining three dough balls. Serve immediately while warm.

Substitutions

• Replace lard with 40g (3 tablespoons) olive oil or unsalted butter for a vegetarian or dairy-conscious version.
• Substitute 150g whole wheat flour for half the all-purpose flour for a nuttier flavor and added fiber.
• Use 100ml milk instead of water for a slightly richer, softer crumb.
• Omit baking powder for a denser, more traditional Romagnola texture.

Tips

• Do not overwork the dough or add too much water; it should be softer than pizza dough but not sticky. Overworking makes the piadina tough.
• Ensure your griddle is genuinely hot before cooking—this creates the characteristic light browning and slight puffing. Test with a water droplet first.
• Piadina is best eaten fresh and warm, preferably within 30 minutes of cooking. If making ahead, store in foil and gently reheat on a griddle or in a low oven.
• For authentic Romagnola flavor, look for true lard (strutto) from an Italian market; it creates the distinct tender, flaky texture that defines the dish.

Piadina romagnola is a centuries-old specialty from the Romagna region (part of Emilia-Romagna in northern Italy), traditionally made by home cooks and street vendors. It holds Protected Geographical Indication (PGI) status in the EU, and its preparation remains steeped in regional tradition and pride.

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