Here we are with the symbol of Romagna, the piadina.
This is not the Rimini version, which is thin and does not contain leavening agents like baking soda.
This is the version you’ll find towards the Cesena area; it is a bit thicker than the Rimini one but just as delicious.
Ingredients
500 g of type 0 soft wheat flour
100 g of lard (traditionally used, but you can substitute with 100 ml of extra virgin olive oil for a lighter version)
13 g of salt
1 level teaspoon of baking soda (or 1 sachet of baking powder for flatbreads or savory cakes)
250 ml of water (approximately, as much as needed to obtain a soft, non-sticky dough)
Procedure
Prepare the dough: In a large bowl, sift the flour and add the salt and baking soda. If using lard, add it now and start working the dough with your hands, crumbling the lard with the flour. If using oil, add it after mixing the flour with the salt and baking soda.
Add the water: Gradually add water to the dough, continuing to knead until you get a smooth and elastic mixture. Knead it for about 5-10 minutes on a lightly floured work surface.
Let the dough rest: Wrap the dough in plastic wrap or cover it with a kitchen towel and let it rest for at least 30 minutes at room temperature. This will help make the piadina softer and easier to roll out.
Divide and roll out the dough: After resting, divide the dough into 6-8 balls, depending on how large you want your piadinas to be. Roll each ball with a rolling pin on a lightly floured surface until you get a round sheet about 2-3 mm thick.
Cook the piadina: Heat a non-stick pan (or a terracotta plate, if you have one) over medium-high heat. When it’s hot, cook one piadina at a time for about 1-2 minutes per side, or until golden bubbles appear on the surface. Flip it with a spatula and cook the other side.
Serve: Serve the piadinas hot, filled with your favorite ingredients. Some traditional options include prosciutto crudo, squacquerone (a fresh cheese typical of Romagna), arugula, and various cured meats. Piadinas are also great with sweet fillings!
Additional Tips
Dough variations: You can experiment by adding herbs or spices to the dough for a uniquely flavored piadina.
Storage: Uncooked piadinas can be stored in the refrigerator, wrapped in plastic wrap, for a couple of days. Once cooked, they can be kept in a paper bag or plastic food bag for a day, but they are always best fresh.
Enjoy your meal!
