Romagna Piadina is a Protected Geographical Indication (IGP) product and is known as the best piadina in the world. The original recipe includes the addition of lard at room temperature, making it more calorie-dense than the piadina made with oil. There are two versions of the Romagna Piadina IGP recipe, and today we will be showing you the Cesena version (Cesena is a city in Emilia Romagna, Italy), with less fat. The piadina, also known as ‘piada’, can be used as a substitute for bread or stuffed to your liking, but it is highly recommended to try it with prosciutto crudo.
Romagna Piadina IGP
Romagna Piadina IGP is one of the traditional recipes from Emilia-Romagna’s regional cuisine, and as we’ve mentioned before, there isn’t just one version. There is the Romagna version and the “in the style of Rimini” version. Being a product protected by the IGP mark, the piadina is regulated by its own legislation that defines its ingredients, characteristics, and production areas accurately.
Original Romagna Piadina Recipe
Today, we’re adapting the official recipe to make it more feasible for home cooking so that we can all make our own Romagna Piadina, as close to the original as possible. Here’s the original recipe for Romagna Piadina, slightly adapted for home cooking from the official IGP version.
Original Romagna Piadina Recipe
Other details
- Difficulty: Easy
Ingredients
Ingredients to make 8 piadinas
- 500 g Soft wheat flour (all-purpose flour) 17.63 oz
- 1 cup of Water 250 g
- 10 g Instant yeast for savory cakes 0.35 oz
- 1 tbsp Lard at room temperature
- 10 g Salt 0.35 oz
Instructions
How to prepare the Original Romagna Piadina
- The original Romagna piadina is prepared as follows: In a bowl, add flour, water, yeast, salt and lard, and mix the ingredients by hand until everything is well incorporated.
- Then, transfer the dough onto a work surface and knead it until you have 8 Romagna piadina balls. The dough should not be perfectly smooth.
- Cover the dough with cling film and let it rest for an hour at room temperature.
- Once the resting time has passed, take the dough and form 8 balls of 100 g each (3.53 oz). Work on one ball at a time and keep the rest covered in cling film to avoid drying them out.
- Roll out the balls with a rolling pin on a work surface without adding flour, until they reach a thickness of 2-3 millimeters (0.08-0.12 inches).
- Cook a piadina at a time in a well-heated non-stick pan, continually rotating it with one hand so that it cooks evenly. Cook for a couple of minutes on each side, and it's ready when it takes on a slightly golden color, and small dark spots called "macò" appear on the surface.
- Repeat the cooking process for all piadinas, and when they are still hot, cut them in half easily to stuff them. Now you know how to prepare an Original Romagna Piadina following the Cesena traditional recipe!
Tips
Italians stuff the original Romagna piadina with Parma ham, Grana Padano DOP in flakes, and fresh arugula dressed with balsamic vinegar glaze or with a drizzle of extra virgin olive oil.SHARE the original recipe of the Romagna Piadina!
