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Loading...Piadina Romagnola is the iconic thin flatbread of Italy's Emilia-Romagna region, traditionally cooked on a hot terracotta or cast-iron pan until flecked with golden spots. The classic version is sliced open and filled with creamy squaquerone cheese, prosciutto, and peppery arugula for a rustic handheld meal that has been a Romagna staple for centuries.
Prep Time40 mins
Cook Time12 mins
Total Time52 mins
Servings4
Yield4 piadine
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 32 gFat
- 12 gSaturated Fat
- 58 gCarbs
- 3 gFiber
- 2 gSugar
- 22 gProtein
- 980 mgSodium
- 280 mgPotassium
- 150 mgCalcium
- 4 mgIron
- 3 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the dough
- 500 g (4 cups) all-purpose flour
- 100 g lard (strutto) or 100 ml extra virgin olive oil
- 200 ml warm water
- 10 g (2 tsp) fine sea salt
- 5 g (1 tsp) baking soda
For the classic filling
- 200 g squaquerone or stracchino cheese
- 150 g prosciutto di Parma, thinly sliced
- 60 g fresh arugula
- Extra virgin olive oil, for drizzling
- Flaky sea salt, to taste
Directions
- In a large bowl, whisk together the flour, salt, and baking soda until evenly combined.
- Add the lard (or olive oil) and warm water, then stir with a fork until a shaggy dough forms; turn out onto a lightly floured surface.
- Knead for 8 to 10 minutes until the dough is smooth and elastic, shape into a ball, cover with a clean kitchen towel, and let rest at room temperature for 30 minutes.
- Divide the dough into 4 equal pieces (about 200 g each) and roll each piece into a smooth ball.
- Using a rolling pin, roll each ball into a thin disc about 3 to 4 mm thick and roughly 25 cm (10 inches) in diameter.
- Heat a dry cast-iron skillet or heavy griddle over medium-high heat until very hot (around 220°C/425°F); do not add oil.
- Cook each piadina for 2 to 3 minutes per side, pressing gently with a spatula, until golden-brown spots and small bubbles appear on the surface.
- While still warm, spread the squaquerone cheese across the surface, top with prosciutto and arugula, drizzle with olive oil, and sprinkle with flaky sea salt.
- Fold the piadina in half or roll it up like a wrap and serve immediately while still warm and pliable.
Cook’s Notes
- Traditional piadina uses lard (strutto) for the most authentic flavor and tender crumb, but good-quality olive oil makes a delicious lighter version.
- The pan must be very hot before cooking; if the piadina does not bubble and char within 30 seconds, give the heat more time.
- Squaquerone is the classic Romagna cheese but stracchino, fresh mozzarella, or even a soft ricotta work as easy substitutes.
- Eat piadina straight off the griddle for the softest texture – it firms up quickly as it cools and becomes ideal for dipping instead.
- The dough can be wrapped and refrigerated for up to 24 hours; bring it back to room temperature before rolling for easier shaping.
