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Piadina romagnola

Piadina romagnola - How to make a super tasty flatbread sandwich

Piadina is the queen of Italian street food; everyone eats them on every beach. Piadina romagnola is simple and can be filled with any ingredients according to your likes. It makes an inviting main course for an informal lunch or a delicious appetizer along with a nice glass of wine to share with friends and family. Taste piadina, and you will fall in love with it. 
Course Main Course
Cuisine Italian
Keyword italian flatbread, piadina, piadina romagnola
Prep Time 15 minutes
Cook Time 10 minutes
2 hours
Total Time 2 hours 25 minutes


  • 2.2 lbs of all-purpose flour (1 kg)
  • ¾ cup + 2 tablespoons (200g) of lard or ¾ cup + 2 tablespoons (190g) of extra virgin olive oil 
  • ¾ tsp of baking soda  (5g)
  • about 1¼ cups + 2 tablespoons (400ml) of water 
  • 3.5 tsp of salt  (20g)
  • Extra: 3-4 tablespoons of milk (or 250ml of milk + 150ml of water for a more fragrant piadina
  • Extra: 1 teaspoon of honey gives piadina a nice golden color.


  • Sift the flour onto a wooden board (you may use the stand mixer, or KitchenAid, fitted with a dough hook); then sift in the salt and baking soda; 
  • Add room-temperature lard or oil. Smash the lard with the tips of your fingers and combine it with the flour until it is completely incorporated;  
  • Mix with a fork while taking a little flour from the sides each time; then add the water in gradually. Start mixing with your hands until the dough comes together. Add more flour if the dough is sticky; 
  • Knead the dough vigorously until it’s smooth and elastic; 
  • Divide the dough into 8-10 even balls; they should be as big as a tangerine; 
  • Place the balls to rest for at least 2 hours (you may use the dough without letting it rest, but it will be less tasty); 
  • After the resting period, flour the pastry board, and on a smooth surface (a marble surface is perfect), roll the ball into a disc roughly 8-10 inches (20-25cm) in diameter and very thin (2mm). Try to make them as round as possible: always keep the rolling pin in the same position while you are rolling the ball. Rotate the dough at a right angle instead. 
  • If the piadina sticks to the rolling pin, sprinkle the surface with a little flour; 
  • Heat a griddle or a non-stick pan; cook the piadina over medium heat; 
  • Gently prick the surface to avoid bubbles; 
  • It takes a few minutes; cook the piadina a couple of minutes on each side or until it’s golden; use a spatula to flip it over. The piadina is done when it shows leopard-like spots.
  • Add your favorite fillings. Below are a few suggestions.