Authentic Piadina Romagnola

Name: Authentic Piadina Romagnola
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: Italiana
Ingredients: 300 g all-purpose flour (preferably Italian type 00); 40 g pork lard (or extra virgin olive oil if preferred); 150 ml warm water (or milk for a softer dough consistency); 1 pinch baking soda (the traditional secret touch for texture); 100 g prosciutto di parma (thinly sliced); 100 g squacquerone or fresh mozzarella cheese (soft cheese for spreading); 1 cup fresh arugula (washed and dried); 1 to taste fine salt and black pepper

The ultimate Italian street food classic: a thin, flaky unleavened flatbread folded over a rich filling of soft cheese, premium prosciutto, and fresh peppery arugula.

25 min Easy Italiana 3 servings

The story behind

You have absolutely no idea how incredibly delicious this simple wrap is! The very first time I tried a real piadina was at a tiny seaside food kiosk in Rimini. I found it amazing how such a humble combination of ingredients could taste so spectacular. A lovely local lady told me with a lot of pride that piadina has been the bread of the working people in Emilia-Romagna for centuries. Originally, it was made with just flour, water, and pork lard because yeast was a luxury, but that technique creates a beautifully flaky texture. Personally, I absolutely love making this for a quick lunch or a midday snack when you want a satisfying meal that won't take up too much time. It is best to assemble it immediately while the bread is hot so the warmth softens the fresh cheese and cured meat perfectly. To drink, a cold glass of fresh lime water with mint or an ice-cold light beer makes the perfect refreshing match. It is pure comfort on a plate.

Ingredients

300 g all-purpose flour (preferably Italian type 00)
40 g pork lard (or extra virgin olive oil if preferred)
150 ml warm water (or milk for a softer dough consistency)
1 pinch baking soda (the traditional secret touch for texture)
100 g prosciutto di parma (thinly sliced)
100 g squacquerone or fresh mozzarella cheese (soft cheese for spreading)
1 cup fresh arugula (washed and dried)
1 to taste fine salt and black pepper

Instructions

1

In a large mixing bowl, whisk together the flour, a pinch of fine salt, and the baking soda.
2

Add the room-temperature pork lard and gradually pour in the warm water while mixing with your fingers until a dough forms.
3

Transfer the dough onto a clean workspace and knead for about 8 minutes until it is completely smooth, soft, and elastic; let it rest covered for 30 minutes.
4

Divide the dough into three equal balls and roll each one out with a rolling pin into thin disks, about 2 to 3 millimeters thick.
5

Heat a non-stick skillet or griddle over medium-high heat and cook the flatbread for about 2 minutes per side, poking any air bubbles with a fork so it stays flat.
6

Remove the hot piadina from the skillet and immediately spread a generous layer of the soft cheese so it melts slightly from the residual heat.
7

Layer the thin prosciutto slices and a handful of fresh arugula on top, fold the flatbread in half like a giant taco, and serve immediately.

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Authentic Piadina Romagnola

The story behind

Instructions

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