🫓 Piadina Romagnola
Piadina romagnola is a thin, round, unleavened flatbread made from just flour, lard, salt and water. Cooked quickly on a very hot griddle, it comes out soft and pliable with toasty brown spots. It is eaten warm, either plain alongside cured meats and greens, or folded around fillings as a quick street-food meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g flour
- 80 g lard
- 1 tsp salt
- about 220 ml warm water
Method
- Mix the flour and salt, rub in the lard, then add water gradually and knead into a smooth dough.
- Rest the dough covered for 30 minutes, then divide into 4 balls.
- Roll each into a thin disc about 2–3 mm thick.
- Cook on a very hot dry griddle for 2–3 minutes, turning and pricking bubbles, until spotted on both sides.
- Serve warm or fold around a filling.
How to make it lighter
- Roll the dough thinner and make smaller discs to get more pieces from the same batch.
- Fill it mostly with grilled vegetables and greens rather than fatty cured meats.
- Use one piadina as the carbohydrate of the meal instead of adding extra bread or fries.
History
Piadina has been the everyday bread of Romagna for centuries, and the poet Giovanni Pascoli famously celebrated it as the bread of the region. Since 2014 'Piadina Romagnola' has been protected by the EU as a PGI product, with the classic version made using lard.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →