Piadina Romagnola recipe: the perfect thin Italian flatbread
What could be better than a fresh beer and a good Piadina with friends?
One of the most famous Italian street foods is certainly Piadina Romagnola.
The real Piada has Emilian origins, but among the Paduan street food it can never be missing: hot, fragrant, crunchy and delicious, to try at least once in a lifetime. Strictly eaten outdoors with a fresh beer and a table of friends.
The traditional piada is stuffed with raw ham, rocket and squaquerone, but I can assure you that whatever you put in it will still remain exceptional. Today I made it with caramelized red onion, red cabbage in sour, smoked ham, crescenza, two leaves of salad and a little bit of mayo.
This is my recipe for a very good homemade Piadina. This was a gift from an Emilian's friend and since inheriting it, I have never changed it.
When you have the chance, go and eat it in one of the street kiosks on the Riviera Romagnola, you won't regret it.
Have you ever tried a Piadina Romagnola?
- 1 kg flour 00
- 200g lard or olive oil
- 400g water
- 30g salt
- On a pastry board I create a mound with the flour and the "hole" in the center, forming a kind of crater.
- I insert in my crater, one at a time, all the remaining ingredients trying to mix them with the flour a little at a time.
- Once all the ingredients are mixed, I work my dough for at least 10-15 min
- before dividing the dough into my 12 balls, I let it rest for 5 min.
- Once I have created my 12 balls of dough, I put them in an airtight container and let them rest for another 30 min.
- I roll out my balls with a rolling pin trying to keep their round shape.
- I take my non-stick pan and grease it with a drizzle of oil.
- I cook my piadine on both sides until they have taken a little color and then, while they are still hot, I stuff them as desired.