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Piadina Romagnola

Piadina is the classic rustic flat bread of Romagna. It can be made with or without leavening and recipes vary from place to place. It is traditionally baked on a heated piastra (flat heated stone) but it can also be cooked on a riddle, in an electric frying pan or in a cast iron pan.

Makes 9


3 cups (12 ounces) flour

1/4 teaspoon salt

2 teaspoons baking powder

3 tablespoons lard or Filippo Berio extra virgin olive oil

1 cup water or milk



In a bowl combine the flour, salt and baking powder. Add the lard or olive oil and begin adding enough of the water or milk to make a soft dough.

Turn dough out on floured work surface and knead it until smooth. Let rest covered for 30 minutes.

Heat a tiella or piastra or dry non-stick skillet over medium heat for about 5 minutes.

Roll the dough out into an 18 inch long rope and cut 9 two inch pieces and roll each one into a 9 inch diameter.  Poke the rounds with a fork all over the surface then place on the tiella and cook until they begin to get little brown spots on the underside; turn over and bake the other side until same marks appear.

As they cook, transfer them to a cooling rack. They should be thin and pliable. When cool, they can be served with a variety of cured meats like Prosciutto di Parma, culatello and other salumi . They are also good with squacerone cheese.

This recipe is featured on show 2419 - Cooking Pellegrino Artusi-Style.


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