Emilia-Romagna Bread
Piadina Romagnola
Make piadina Romagnola with a soft griddled flatbread, prosciutto, soft cheese, arugula, and olive oil.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Serves
- 4
- Level
- Easy
Instructions
- Mix flour, salt, baking powder, lard or oil, and warm water into a soft dough.
- Knead briefly until smooth, then rest covered for 20 minutes.
- Divide into 4 balls and roll each into a thin round.
- Cook on a hot dry skillet until speckled and cooked through on both sides.
- Keep the flatbreads warm under a towel.
- Fill with soft cheese, prosciutto, and arugula.
- Fold and serve while warm.
This piadina Romagnola recipe makes the tender griddled flatbread from Emilia-Romagna, filled here with soft cheese, prosciutto, and arugula. The dough rests briefly, rolls thin, and cooks in minutes.
Why This Piadina Romagnola Recipe Works
A little fat keeps the flatbread flexible. Cooking on a dry hot skillet gives browned spots while leaving the center soft enough to fold.
Key Tips
- Rest the dough so it rolls without snapping back.
- Do not overcook or the piadina will turn crisp instead of foldable.
- Fill while warm so the cheese softens.
Variations and Serving Ideas
The same technique helps when you want Italian flatbread, Romagna piadina, and piadina with prosciutto. Keep the character of Piadina Romagnola in mind: choose good ingredients, control texture, and serve the dish when its contrast and aroma are at their best.
Emilia-Romagna Bread flatbreadquickprosciuttostreet-food
