One of the symbols of the Romagna region and of its seaside resorts, the piadina (also known as piada) is a sort of flat round and mostly unleavened bread which is commonly eaten warm and folded in two over whatever ingredient you may like. The most typical filling is composed of raw ham and a local cheese called squacquerone. Piadine (this is the plural form) can be prepared with many different flours, which led to their widespread diffusion whenever finer, white flour was unavailable. This kind of bread is mentioned in ancient Etruscan writings and has survived almost unchanged into the present age, but even in Romagna it is normally industrially produced and just warmed up before serving. Below you’ll find its proper recipe instead.




  • 500g 00-type flour
  • 125g lard
  • 107ml milk
  • 90ml water
  • 5g salt
  • 15g white sugar
  • 5g leavener for salted food
  • 5g honey




Run the flour and the leavener through a fine sieve and into a cold metal bowl. Add the lard and the honey, then knead well for about 7 minutes. Now add the sugar and keep kneading, adding a spoon of milk; do not add another spoonful unless the first has been completely amalgamated, and continue until all the milk is incorporated. Do the same with the water, and complete your dough with the salt. You want to keep kneading until the mix becomes a nice uniform ball that doesn’t stick to the bowl at all. Cover the bowl with plastic wrap, and let it sit for about an hour in a warm (not hot) place. When the resting time is over sprinkle some flour on a wooden surface and use a rolling pin to flatten your mix ball over it: the resulting leaf must be 2 millimeters thick. Cut the leaf into round shapes a little smaller than your larger frying pan. Cook the piadine in the unoiled pan for about 2 minutes on each side. Keep a fork at hand to poke holes in the bubbles that form during cooking: you want to burst them and flatten them again. Serve the piadine immediately, filled with Italian charcuteries, cheeses or Nutella spread.