🇮🇹 Italy · Food
Authentic Piadina Romagnola (Piadina Romagnola Autentica)
By eatmundo · July 7, 2026
Hailing from the Emilia-Romagna region, Piadina Romagnola is a delightful, thin Italian flatbread, traditionally cooked on a terracotta griddle. Soft yet firm, it's perfect for folding around a variety of savoury fillings, making it a beloved street food and quick meal.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, combine 500g of '00' flour, 10g of fine salt, and 5g of baking soda. Make a well in the center of the dry ingredients. This ensures even distribution and proper activation of the baking soda for a light texture.
- 2
Add 80g of soft lard (or extra virgin olive oil for a vegetarian version) and gradually pour in 180ml of lukewarm water into the well. Begin mixing the ingredients with your hands, slowly incorporating the flour from the edges until a shaggy dough forms.
- 3
Transfer the dough to a clean work surface and knead it vigorously for about 10-15 minutes. The goal is to develop the gluten, making the dough smooth, elastic, and non-sticky. It should feel soft and pliable, a true sign of good piadina dough.
- 4
Once kneaded, 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 resting period is crucial as it allows the gluten to relax, making the dough easier to roll and more tender when cooked.
- 5
Divide the rested dough into 6-8 equal portions (about 100-120g each). Roll each portion into a smooth ball. On a lightly floured surface, use a rolling pin to roll out each ball into a thin disk, approximately 20-25 cm in diameter and 2-3 mm thick. Aim for an even thickness to ensure even cooking.
- 6
Heat a terracotta griddle (testo romagnolo) or a heavy-bottomed non-stick pan over medium-high heat until very hot. Cook each piadina for 2-3 minutes per side, or until golden brown spots appear and the piadina puffs up slightly. Don't press down on the piadina as it cooks, as this inhibits puffing.
- 7
Transfer the cooked piadina to a plate, keeping it covered with a clean cloth to keep it warm and soft. Repeat with the remaining dough. Serve immediately, folded in half or quarters, traditionally filled with prosciutto crudo, squacquerone cheese, and arugula.
Frequently Asked Questions
What is the role of lard in Piadina Romagnola?+
Lard is traditional and contributes to the piadina's characteristic softness, flexibility, and a slightly richer flavor. For a vegetarian option, extra virgin olive oil can be used, though the texture might be slightly different.
How can I achieve a soft and flexible piadina?+
The key is thorough kneading to develop gluten and a proper resting period. Also, cooking on a very hot griddle for a short time prevents it from drying out, keeping it soft and pliable for folding.
What are traditional fillings for piadina?+
The most classic filling is squacquerone cheese, thinly sliced prosciutto crudo, and fresh arugula. Other popular fillings include various cured meats, grilled vegetables, or even Nutella for a sweet treat.
Can I prepare the piadina dough in advance?+
Yes, you can prepare the dough up to a day in advance. After the resting period, wrap the dough balls tightly in plastic wrap and refrigerate. Bring them to room temperature for about 30 minutes before rolling and cooking.
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