Piadina Romagnola IGP
Piadina Romagnola is the bread of Romagna: a thin sheet of flour, lard, salt and water cooked on a terracotta griddle (testo). Filled with squacquerone, arugula and prosciutto crudo, it's the quintessential street food of Romagna.
It exists in two versions: thin in the Rimini area, thicker in the inland Forlì-Cesena region.
Preparation
- 1
Mix flour, lard, salt, baking soda and water. Work for 5 minutes.
- 2
Divide into 6 balls and let rest for 15 minutes.
- 3
Roll out each ball thin (2-3 mm for the Rimini version).
- 4
Cook on a very hot griddle (testo) for 2-3 minutes per side, pricking with a fork.
- 5
Fill while still warm: squacquerone, arugula and prosciutto crudo.
- 6
Fold in half and serve immediately.
Chef's Tips
Lard is essential for softness and flavor. The griddle must be very hot. Piadina Romagnola is best eaten fresh and doesn't keep.