Piadina Romagnola

Name: Piadina Romagnola
Yield: 2
Cuisine: Italian
Ingredients: 200g plain flour, plus extra for dusting; 1 teaspoon baking powder; 1 teaspoon salt flakes, crushed; 1½ tablespoons extra virgin olive oil or melted pork lard, plus extra for wiping; ⅓ cup water

Everywhere you go in Romagna, you’re served this flatbread. I was taught to make it by a local lady at Casa Artusi in Forlimpopoli, a cooking school and foundation dedicated to the work of Italy’s most famous gastronome Pellegrino Artusi. It’s sold from small stands all over Romagna; and in Rimini, Forlì Cesena, Ravenna and part of Bologna it has IGP accreditation (PGI in English, protected geographical indication). Piadina is traditionally baked on a shallow terracotta griddle called a teggia (or teglie) and its origins are ancient, at least back to Etruscan times. Despite its simplicity, every town (indeed every family) makes piadina a little differently, for example in Rimini it’s thinner and in Cesena it’s thicker. It’s served quartered with salumi and cheese (typically squacquerone and prosciutto) or as a wrap, often with a little rocket and tomato. Stuffed with fillings like spinach or watercress and cheese and baked, like a calzone, it becomes crescione. Sweet piadinas are filled with jam, honey or Nutella. I love it with stracciatella, fig and balsamic vinegar.

Makes 2

Ingredients

200g plain flour, plus extra for dusting
(1⅓ cup)
1 teaspoon baking powder (4g)
1 teaspoon salt flakes, crushed (3g)
1½ tablespoons extra virgin olive oil or melted pork lard, plus extra for wiping (30ml)
⅓ cup water (80ml)

Method

Mound the flour onto a clean, dry work surface and make a deep well in the centre, leaving a little flour covering the base.
Add baking powder, salt, oil or lard to the centre.
Pour in water and mix to form a dough by stirring flour from the sides into the wet ingredients in the centre; try to avoid the liquid spilling through the flour onto the board.
Knead for a good 5 minutes until dough is smooth.
Divide in half, shape into 2 balls, cover with plastic wrap and set aside for at least 30 minutes.
Preheat a griddle pan or heavy-based frying pan over medium heat.
Roll each ball of dough into a disc about 3mm (⅛″) thick (17cm/6¾″ diameter), lightly dusting the work surface with flour only if necessary.
Wipe the griddle or pan with oil or lard.
Add the dough, prick all over with a fork and cook for about 4 minutes, moving it around regularly, until well-coloured.
Turn over and repeat to cook the other side.
Serve in quarters with salumi or folded in half with a filling.

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How To Make Piadina Romagnola

What Other Travellers Say

Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!

Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.

My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.

Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.