Original Romagna Piadina Recipe
Here's the original recipe for the Romagna Piadina from Cesena, with a reduced amount of fats (lard and oil) and a rich amount of carbohydrates. This tasty piadina is the queen of street food.
Doses for 8 piadinas
Calorie per porzione340kcal
Cost Low
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!