Piadina romagnola Baskets of stuffed piadina

There recipe of Romagna piadina it is one of the cornerstones of our regional gastronomic tradition, so much so that it is protected by the PGI (Protected Geographical Indication). There are two official variants but probably many familiar versions. If there are rules for the dough, taste and imagination prevail over the filling.

Ingrediants

  • 500 g of soft wheat flour
  • 250 g of water
  • 1 tablespoon of lard at room temperature
  • 10 g of instant yeast
  • 10 g of salt

How to prepare: Piadina romagnola

PREPARATION

As often happens with the recipes of the regional gastronomic tradition there is not a single version. In the case of piadina, there are at least two types: the Romagna one and the ‘Rimini-style’ one. On the piadina, protected by the PGI, there is a specification that clarifies the ingredients, characteristics and production areas. If you are interested in learning more about the subject, you will find a lot of information and curiosities in our How to cook piadina.

Compared to the recipe, we offer it in the right doses and in the most comfortable size for a home preparation, adjust according to the non-stick pan you want to use. For the amount of fat present we could say that this version is closer to piadina from Cesena, more contained in the presence of lard or oil.

As regards the fillings of the piada you can indulge yourself. In this recipe we have adhered to tradition but you know, the piadina is good with everything. Try it with an original and delicious filling as in the case of Piadina with oil and buckwheat with melted cheese.

OTHER TASTY RECIPES: Buckwheat piadina, Piadina with Thermomix, Tigelle with lard pesto and sausage

Easy execution Preparation time 15 min Cooking time 3 min – 4 min Standing time 60 min Servings 8 – 9 Total time 43 min

How to prepare: Piadina romagnola

Preparation of Romagna Piadina - Phase 1

Preparation of Romagna Piadina - Phase 1

To prepare the piadina, collect the flour, water, yeast, salt and lard in the mixer bowl and work with the hook until the ingredients are blended. Transfer to a work surface, knead briefly with your hands until you get a homogeneous mixture that should not be particularly smooth. Then form the classic “ball”, wrap it in plastic wrap and let it rest and mix for 1 hour at room temperature.

Preparation of Romagna Piadina - Phase 2

Preparation of Romagna Piadina - Phase 2

After this time, resume the dough and divide it into portions of 80-100 g, depending on the size of the pan you will use to cook them. From the doses indicated here you will get about 8 or 9. Roll out the balls of dough on a floured surface (or alternatively covered with baking paper) with a rolling pin, up to a thickness of 2-3 mm.

Preparation of Romagna Piadina - Phase 3

Preparation of Romagna Piadina - Phase 3

Cook one piadina at a time in a very hot non-stick pan, continuing to swirl it with one hand so that it cooks evenly. The piadina must cook for a couple of minutes on each side and is ready when it has taken on a slightly golden color and the characteristic ‘macò’ or small dark spots have appeared on the surface.

Preparation of Romagna Piadina - Phase 4

Preparation of Romagna Piadina - Phase 4

Arrange the hot wraps on a cutting board and divide them in half with a knife. Stuff some with raw ham and some with squacquerone and rocket.

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