Piadina Romagnola
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The Tale of Piadina Romagnola
Piadina romagnola, a thin flatbread traditionally cooked on a terracotta griddle called a testo, has been part of the Romagna countryside's diet since medieval times and carries EU protected status today. San Marino, entirely enclosed by Romagna, shares the bread as part of its everyday food culture.
Ingredients
Scale:· 4 servings
- 500g all-purpose flour
- 100g lard or olive oil
- 1 teaspoon salt
- 1 teaspoon baking soda
- 200ml warm water
- Squacquerone or stracchino cheese for filling
- Prosciutto crudo for filling
- Arugula for filling
Instructions
- 1In a large bowl, combine flour, salt, and baking soda.
- 2Rub in the lard until the mixture resembles coarse crumbs.
- 3Gradually add warm water, kneading until a smooth, firm dough forms.
- 4Cover and rest the dough for 30 minutes.
- 5Divide into 4-6 balls and roll each into a thin round disc.
- 6Cook each disc on a hot, ungreased griddle or skillet for 1-2 minutes per side, pricking any bubbles with a fork.
- 7Fill warm piadina with squacquerone, prosciutto, and arugula, then fold in half.
- 8Serve immediately while warm.
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