for the dough
• 750 kcal
• 892 kilocalories
1 1/2 teaspoon
• 17 kcal
• 21 kcal
Calories refer to 100 grams of product
The piadina from Romagna is the flagship of the gastronomic tradition of Romagna, among the most popular and well-known street foods in the world. It is a poor recipe, of ancient origin, prepared with flour, water, lard (or extra virgin olive oil) and salt, then cooked on Romagnolo text and finally richly stuffed with meats, cheeses and vegetables. What we offer is the original version of piadina, the most classic, but there is also the typical Rimini, with a thinner thickness, or that of Cesena, lighter in terms of added fat. Tasty and with a smooth consistency, it can be enriched with the ingredients you prefer and enjoyed for one person quick lunch or to make delicious snacks to offer at lunchtimeaperitif. You can also eat it in place of bread or nibble, once spread with jam, chocolate cream or dried fruit butter.
Despite a similar paste, piadina from Romagna should not be confused with tigella or crescentina from Modena; the difference is in cooking method and in Cut: these are cooked in the traditional pan from which they take their name and are smaller and thicker. With the piadina dough, you can also make the Romagna watercress, a kind of Calzone stuffed with the most disparate fillings then cooked on the testo or in a non-stick pan. Find out how to prepare Piadina de Romagna by following the procedure and step by step advice.
How to prepare piadina de Romagna
Collect the flour in a bowl, add the lard, salt, baking soda (1) and water, then start mixing everything.
As soon as the dough has taken shape, transfer it to a work surface and knead it for a long time (2), until a smooth and homogeneous dough is obtained.
Divide the dough into 8 balls (3), cover them with a sheet of cling film and let stand for at least 30 minutes.
After standing time, roll out the wraps with a rolling pin to a thin and even thickness (4).
Heat a non-stick pan on the stove and, as soon as it is hot, arrange the piadina. Cook it for a few minutes, then turn it over (5) and continue cooking on the other side as well, until lightly browned.
Continue like this until the end of the dough: as the wraps cook, stack them in a serving dish and cover them with a clean cloth to keep them soft and warm (6).
Stuff the wraps with squacquerone (7).
Add a few slices of raw ham (8) and a handful of baby spinach.
Fold in half and eat (9).
If you want to get an even softer piadina, you can replace part of the water dose with a little milk.
For a vegetarian version, you can substitute the lard with the same amount of extra virgin olive oil.
If you wish, you can replace the spinach leaves with arugula or a sliced salad and stuff your wraps with dried meat ei cheeses you prefer. If you are using a stretched curd, like scamorza or provola, we recommend heating the stuffed piadina in a pan, just long enough to let the cheese melt.
You can also fill the wraps with smoked salmon, cream cheese and avocado and, if you want a vegan variant, try a chickpea hummus and grilled vegetables. If you want to make simple and delicious candy, try these buns.
The piadina of Romagna can be kept in fridge, in a suitable airtight container, for approx. 2 days. Once cooked, you can also freeze them, so you always have them available when needed.