Piadina Romagnola

Here’s a traditional and simple recipe for Piadina Romagnola – Italy’s beloved flatbread from Emilia-Romagna – made for four pieces. These soft, warm flatbreads are perfect for filling with cheese, cured meats, or grilled vegetables. I would fill it with lettuce leaves, chopped cherry tomatoes, proscuitto ham, slices of unctuous mozzarella cheese and some grilled courgette/zucchini slices. What a lunch that will be!

Piadina, or Piadina Romagnola, is a traditional Italian flatbread from the Emilia-Romagna region, particularly the provinces of Rimini, Forlì-Cesena, Ravenna, and parts of Bologna. It has ancient roots and a rich cultural history.

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History of Piadina Flatbread

1. Ancient Origins

• Roman and Etruscan influence:
  The concept of unleavened flatbreads dates back to ancient Rome and earlier to the Etruscans, who prepared similar breads using coarse flour and water, cooked on hot stones or metal plates.

• Roman soldiers reportedly carried flour to make flatbreads on the march—piadina’s simple ingredients made it ideal for rustic, everyday sustenance.

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2. Medieval and Renaissance Periods

• Peasant staple:
  During the Middle Ages, piadina became a crucial food for peasants and farmers, especially in the countryside. It was cheap, easy to prepare, and often used in place of bread, which was more expensive and less accessible to rural families.

• It was often made with wheat flour, lard (or pork fat), and water, sometimes with milk or baking soda. The dough was rolled thin and cooked on terracotta plates called testi over wood fires.

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3. Regional Identity

• Emilia-Romagna and Romagna culture:
  Piadina became a cultural symbol of Romagna, the eastern part of Emilia-Romagna. Each town developed its own take—thicker versions in Ravenna and Forlì, and thinner, softer ones in Rimini.

• It’s considered part of the Romagnolo identity, tied closely to rustic cooking traditions, local ingredients, and home kitchens.

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4. Modern Recognition

• In 2014, Piadina Romagnola received Protected Geographical Indication (PGI) status from the EU, recognizing its importance and origins.

  • The PGI sets rules for ingredients, thickness, and preparation, while still allowing local variations.

• In recent decades, piadina evolved from peasant food to a popular street food, often filled with prosciutto, cheese, grilled vegetables, or Nutella for a sweet treat. It’s now common at food trucks (piadinerie) across Italy and internationally.

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5. Cultural Notes

• Celebrated by Italian poet Giovanni Pascoli, who called it the “bread of poverty” and praised its humble richness.

• Once a symbol of scarcity, piadina is now a symbol of culinary heritage and simplicity.

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Piadina Romagnola (Makes 4 Flatbreads)

Times

• Preparation time: 10 minutes

• Resting time: 30 minutes

• Cooking time: 10–12 minutes

• Total time: ~50 minutes

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Equipment Needed

• Mixing bowl

• Rolling pin

• Cast iron skillet or heavy non-stick frying pan

• Fork or skewer (to prick dough)

• Clean surface or pastry board

• Kitchen scale (recommended for accuracy)

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Ingredients

*Traditional recipes use lard (strutto) for authenticity and softness, but olive oil is a common modern substitute.

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Preparation Instructions

1. Mix the dough

• In a mixing bowl, combine the flour, salt, and baking powder.

• Add the lard (or olive oil) and mix with your fingers until crumbly.

• Slowly pour in the water or milk, mixing until a dough forms.

2. Knead

• Transfer dough to a floured surface and knead for 5–6 minutes, until smooth and elastic.

• Wrap in plastic or cover with a towel. Let rest for 30 minutes at room temperature.

3. Divide & roll

• Divide the dough into 4 equal balls.

• Roll each one out into a thin round disc (about 20 cm / 8 inches in diameter and 2–3 mm thick).

4. Cook the piadine

• Heat a dry skillet over medium-high heat.

• Cook each piadina for 2–3 minutes per side, pricking with a fork to prevent large bubbles.

• Flip when brown spots appear and cook the other side.

5. Serve

• Stack under a clean towel to keep warm and soft.

• Fill immediately with cheese (like squacquerone or mozzarella), prosciutto, grilled vegetables, or greens.

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Approximate Nutritional Data (Per Piadina)

Using olive oil instead of lard will reduce saturated fat.

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 Tips & Variations

• For crispier piadina, roll thinner and cook slightly longer.

• You can add a pinch of sugar if you like a hint of sweetness.

• Store cooked piadine in foil or a zip bag for 1–2 days; reheat on a skillet or in the oven.