Piadina romagnola

Piadina romagnola is the iconic dish of Romagna, the part of Emilia Romagna
which is touched by the sea. Be careful, this street food is like a religion
over there! 🙂 Here the version from Ravenna!

Servings: 4 people

Author: Roberto

Prep Time
20 minutes

Cook Time
4 minutes

Resting time
1 hour, 30 minutes

Total Time
1 hour, 54 minutes

Course:

Main Course

Cuisine:

Italian Regional Romagna

Keywords:

Street Food Tasty authentic iconic Ravenna

🧂 Ingredients

500 gr general purpose flour ('0' type)
50 gr lard
1 teaspoon honey

(I use chestnut one)
1 teaspoon baking powder

(optional, I use it)
110 gr milk
130 gr water
1 teaspoon salt

Instructions

1 The ingredients should be at ambient temperature, so you will be able to work
them better (the lard, mainly).
2 In a bowl, mix the flour with the baking powder.
3 Add the lard and the honey, then add the salt. Mix them.
4 The milk and the water should be little bit warmer than your body temperature.
Add all the milk, then slowly add the water, so that you can manage the right
amount, depending on the flour you are using.
5 The final result is a quite elastic dough, that will rest for 1.5 hours in a
bowl covered with a plastic film.
6 Put the pan on the heat. Cut the ball into 4 pieces and roll each of them with
the rolling pin. The thickness should be about 3-4 mm.
7 With a fork, pierce the piadina, then put it into the pan. Cook each side for 2
minutes.
8 Fill according to your taste and enjoy! Here, my choice has been squacquerone
and prosciutto crudo (raw ham) … heaven 🙂