Piadina Romagnola

A thin, unleavened flatbread from Romagna, griddled until blistered and folded around prosciutto crudo, squacquerone cheese, and peppery rocket. Street food perfection.

RECIPE

Piadina Romagnola

A thin, unleavened flatbread from Romagna, griddled until blistered and folded around prosciutto crudo, squacquerone cheese, and peppery rocket. Street food perfection.

Prep20 mins

Cook10 mins

Total30 mins

Servings4

Lunch

Italian

Emilia-Romagna

Street Food

Ingredients

• 300g plain flour
• 70g lard or extra virgin olive oil
• 120ml warm water
• 5g salt
• 3g baking soda
• For filling: 150g prosciutto crudo
• 150g squacquerone cheese (or stracchino)
• Handful of wild rocket (arugula)

Preparation

1

Mix flour, lard, salt, baking soda, and water into a smooth dough. Knead 5 minutes. Rest 30 minutes.

2

Divide into 4 balls. Roll each very thin (about 2mm) into rounds.

3

Cook on a very hot flat griddle or heavy skillet for 2 minutes per side until blistered with brown spots.

4

While hot, lay prosciutto, squacquerone, and rocket on one half.

5

Fold in half and serve immediately. The cheese should melt slightly from the heat of the piadina.

Servings and Nutrition

Number of Servings in Piadina Romagnola

4

Nutrition for 1 serving (1 piadina)

480

Calories (kcal)

20

Protein (g)

48

Carbs (g)

24

Fat (g)

Protein 20.0g

16%

Carbs 48.0g

39%

Fat 24.0g

44%