Emblem of the cuisine of Emilia Romagna, piadina is the classic street food found in every corner of the Riviera Romagnola and beyond. There are many recipes, according to the area and family tradition. What never changes is the goodness of the product.
Versatile and customizable, Piadina Romagnola can be stuffed with any ingredient. From cold cuts, to cheeses, passing through seasonal vegetables, up to more substantial condiments such as grilled meats.
It has always been a food that succeeds in uniting people in the name of taste and tradition and over time has proven to be always fashionable. An evergreen of Italian cooking which never gets tired, thanks to its capacity of adapting itself, becoming gourmet in more modern preparations.
A simple dough cooked on hot plates or frying pans which encloses the flavors of the Italian tradition. Piadina Romagnola can be eaten at the seaside, sitting at a restaurant and be prepared at home without any particular difficulty. This is the beauty of the Piadina Romagnola, its simplicity.
Put all the ingredients into the planetary mixer and knead until the mixture becomes smooth.
Work for a few more minutes with your hands
Shape into a ball and wrap with plastic wrap. It is always better to let it rest for an hour before rolling it out and baking it.
Divide the dough into portions of about 80 grams (2.80 oz) each and roll out with a rolling pin to a thickness of 3 millimeters
Cook in a hot pan for a couple of minutes on each side and stuff to taste.
The classic piadina romagnola is stuffed with ham, squaquerone cheese and arugula, but there are endless versions that you can customize to your liking.
They can be kept in the refrigerator for two or three days.