Italian Piadina Romagnola Recipe

Piadina Romagnola is a traditional Italian flatbread made from flour, salt, water and lard or olive oil. The dough is rolled thin and cooked on a hot griddle. The flatbread is used to make sandwiches and is eaten for any meal depending on what it is filled with.

The flat bread was originally cooked in clay dishes made in the village of Montetiffi – known for centuries for its handmade clay goods. Popular filings include both hard and soft cheeses, greens, cured meats, sausages and onions. Sweet variations are filled with Nutella or other sweet spreads.

The two main variations are the original piadina romagnola which is thin and small. Piadina romagnola Rimini style is even thinner and wider making it more flexible though the flavor is the same. Rimini is a coastal area in the Romagna region.

Origin and Cultural Significance

Piadina Romagnola originates from the Romagna region of Italy. In 2014 it received PGI certification. The Protected Geographical Indication status means that only piadina made in Romagna is authentically piadina romagnola.

This is similar to how only cheese aged in the caves of Roquefort-Sur- Soulzon can be called Roquefort cheese or how legally recognized champagne comes only from Champagne, France.

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Italian Piadina Romagnola Recipe

Yield: 6 Servings

Prep Time: 15 minutes

Cook Time: 24 minutes

Additional Time: 30 minutes

Total Time: 1 hour 9 minutes

Piadina Romagnola is a traditional Italian flatbread made from flour, salt, water and lard or olive oil.

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Ingredients

• Flour - 500g
• Lard - 80g
• Water (room temperature) - 20g
• Salt - 8g

Instructions

1. In a large bowl, mix the flour and salt.
2. Form a hole in the center of the flour and add the lard, starting to dissolve it with a little water.
3. Gradually add the rest of the water and mix until a dough forms.
4. Knead vigorously for about 10 minutes.
5. Divide the dough into 6 equal parts weighing about 130 g each and form balls.
6. Cover the balls with plastic wrap and let them rest in the refrigerator for at least 30 minutes.
7. Take the balls back from the refrigerator and roll them out thinly on a pastry board with the help of a rolling pin, using a little flour to keep them from sticking.
8. Heat a nonstick pan and cook each piadina on medium heat for a few minutes on both sides until they puff up and form golden patches.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 14gSaturated Fat: 5gUnsaturated Fat: 8gCholesterol: 13mgSodium: 519mgCarbohydrates: 64gFiber: 2gSugar: 0gProtein: 9g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.