Authentic Piadina Romagnola Recipe, Traditional Italian flatbread (VIDEO)
Let me introduce you to the original Piadina Romagnola recipe, the way I’ve been making it since I was a little girl. This Piadina recipe is cheap and very easy to make.
Piadina is a traditional Italian flatbread you can stuff whatever you prefer, and it’s the queen of Italian street food. You can stuff it with whatever you want: ham, cheese, sausage, potatoes, vegetables, or Nutella.
“Piadina Romagnola” is a traditional flatbread typical of Emilia Romagna. In Ravenna, Rimini, Riccione, Forli, Cesena, the Piadina is a little different, but they are all very tasty.
The recipe for Piadina Romagnola that I’m showing you, was passed down to me by my great-grandmother and is a traditional Ravenna recipe.
Keep reading, and you will discover the original recipe for Piadina Romagnola.
Ingredients for the Authentic Piadina Romagnola Recipe
Ingredients needed to prepare this recipe are few, simple, and cheap. (Affiliate links)
- Tipo 00 flour – Tipo 00 flour is the one I’ve been using for years to prepare Romagna Piadina, but if you can’t find it, you can replace it with all-purpose flour.
- Strutto – “Strutto” is a kind of melted lard that looks like butter. If you don’t find it, you can replace it with butter or make strutto at home.
- Baking soda
- Sea salt
- White wine – Choose classic cooking white wine.
- Lukewarm water
Can I Substitute Some Ingredients in Piadina Recipe?
This recipe has been tried and tested for years and is great just the way it is. But some possible substitutions are as follows:
- If you want a softer Piadina, replace water with milk.
- For a vegetarian option, use 80 g extra virgin olive oil instead of Strutto.
- For a gluten-free recipe, use gluten-free flour instead of 00 flour.
Classic Piadina Video Recipe
How to Make the Traditional Piadina Romagnola
Make the dough. Add flour, strutto, baking soda, fine salt, honey, and white wine to a large bowl. Knead with your fingers until the Strutto is well blended. Add about 50 ml of lukewarm water and continue to knead.
Gradually add warm water and continue kneading until the dough is smooth and elastic. Cover the bowl with a plate or plastic wrap and leave the dough for 20 minutes at room temperature.
Roll out the circles. Divide the dough into 6 balls. Dust your table or cutting board with flour. Place a ball of dough in the center and sprinkle with flour. Roll out each part with a rolling pin into a circle 3-4 mm thick and 20 cm in diameter.
At this point, to prepare the Calzoni Romagnoli, follow this recipe: Traditional Calzone Romagnolo recipe.
Cook Piadina. When I was young, we cooked Piadina on the “Testo romagnolo”, a terracotta pan delicate and easy to break. Today I cook Piadina with a thick non-stick pan of 24 cm in diameter.
Heat the non-stick pan over medium heat. Place the first circle of pasta in the pan and cook for 2-3 minutes on each side, or until the “piadina” is golden brown with characteristic brown spots on both sides.
TIPS & TRICKS
The Piadina of Ravenna, unlike that of other areas, does not require the formation of bubbles. So, while cooking, prick it here and there with a fork to prevent bubbles to form.
Remove the Piadina from the heat and repeat with the remaining dough. Allow Piadina to cool or stuff as you like.
TIPS & TRICKS
If you want to serve Piadinas later, let them cool standing upright on a rack, so it doesn’t get wet and too soft.
How to Serve Piadina
Serve Piadina still warm, stuffed with whatever ingredients you prefer. In Italy, we love Piadina with ham and cheese or salami. Piadina is fantastic with chocolate spread. But you can also enjoy it on its own!
Piadina Romagnola Storage Instructions
You can store Piadina at room temperature in an airtight paper bag for 2-3 days. They will harden a bit, but will still taste good when heated. Or store them in the freezer for up to 2 months after cooking. Let them thaw at room temperature, or reheat for 1 minute on both sides before serving.
Authentic Piadina Romagnola Recipe
- 1 Wood rolling pin
- 1 24 cm diameter non-stick pan
- 500 g Tipo 00 flour or all-purpose flour
- 125 g Strutto or Butter
- 1 1/2 teaspoon Baking soda
- 1/2 tablespoon Sea salt
- 1/2 teaspoon Honey
- 50 ml Dry white wine
- About 120 ml warm water
- Add flour, strutto, baking soda, fine salt, honey and white wine to a large bowl.
- Knead with your fingers until the fat is well blended.
- Add about 50 ml of warm water and continue to knead. Gradually add some warm water and continue kneading until the dough is smooth and elastic.
- Cover the bowl with a plate or plastic wrap and leave the dough for 20 minutes at room temperature.
- Divide the dough into 6 balls. Dust your table or cutting board with flour. Place a ball of dough in the center and sprinkle with flour.
- Roll out each part with a rolling pin into a cake 3-4 mm thick and 20 cm in diameter. Heat a non-stick pan over medium heat (about 24 cm diatemter.)
- Place the first circle of pasta in the pan and cook for 2-3 minutes on each side, or until the "piadina" is golden brown with the typical brown spots on both sides.
- Remove the piadina from the heat and let it cool, perhaps by standing it upright on a rack so it doesn’t get wet and soft. Repeat with the remaining dough.
- Serve Piadina still warm, stuffed with whatever ingredients you prefer. In Italy we love Piadina with ham and cheese or salami.