Piadina

How to Make Piadina

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1. Mix the flour, salt and baking powder in a bowl. Rub in the lard with your fingertips, or stir in the olive oil, then add the water and mix to a soft dough.

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2. Knead on a lightly floured surface for 5 minutes, until smooth. Cover and rest for 30 minutes.

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3. Divide the dough into 4 balls and roll each one into a thin disc about 22 cm across and 3 mm thick.

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4. Heat a large, dry frying pan or griddle over medium-high heat. Prick each disc with a fork and cook for 1 to 2 minutes on each side, until covered in brown spots and cooked through but still soft. Stack the cooked piadine in a tea towel to stay warm.

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5. Spread a quarter of the cheese over half of each warm piadina, then add prosciutto and rocket. Drizzle with olive oil, fold over and eat at once.

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Tips for Making Piadina

• Rest the dough for the full 30 minutes. It relaxes the gluten, so the dough rolls thin without springing back.
• Cook on a dry pan, without oil. The blistering and brown speckles come from direct heat, and oil would make it fry and turn crisp.
• Wrap the cooked piadine in a tea towel as you go. The steam keeps them soft and pliable, ready to fold without cracking.

What to Serve with Piadina

• Rocket and tomato salad
• Grilled courgettes
• Chilled Sangiovese

Storing & Reheating Piadina

Best eaten warm. The unfilled piadine keep in an airtight bag for 2 days, or freeze for 2 months. Reheat in a dry pan for 30 seconds on each side.

Piadina FAQ: Common Questions

Piadina Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.