Piadina Romagnola

Name: Piadina Romagnola
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500g Plain Flour; 70g Lard (or Extra Virgin Olive Oil); 1 teaspoon Salt; 1 teaspoon Baking Powder; 220ml Warm Water; 200g Prosciutto Crudo; 200g Squacquerone Cheese (or Stracchino); 60g Fresh Arugula

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Serves 4 520 kcal per serving Prep 15 min Cook 10 min Passive 30 min

Ingredients

500g Plain Flour
70g Lard (or Extra Virgin Olive Oil)
1 teaspoon Salt
1 teaspoon Baking Powder
220ml Warm Water
200g Prosciutto Crudo
200g Squacquerone Cheese (or Stracchino)
60g Fresh Arugula

Instructions

Combine the flour, salt, and baking powder in a large bowl.
Rub in the lard until the mixture resembles coarse crumbs.
Gradually add the warm water and knead until a smooth dough forms.
Cover and let the dough rest for 30 minutes.
Divide into 4 portions and roll each into a thin round about 24–26cm across.
Heat a dry skillet over medium-high heat.
Cook each piadina for about 2 minutes per side until lightly golden.
Spread the warm flatbread with squacquerone cheese.
Top with prosciutto and fresh arugula.
Fold in half and serve immediately.

Tips

Traditionally made with lard (strutto) for the most authentic flavor and flaky texture; use high-quality lard if available.
Prick the dough with a fork while it’s cooking on the griddle to prevent large air bubbles from forming.
Keep the cooked piadinas wrapped in a clean kitchen towel to stay soft and warm while you finish the batch.

Variations

Olive Oil Version: Substitute lard with extra virgin olive oil for a lighter, vegetarian-friendly flatbread.
Whole Wheat Piadina: Use half whole wheat flour for a nuttier, more rustic flavor.