Local specialties, Main, Recipes

Piadina romagnola

Piadina romagnola - enjoy

Piadina romagnola is one of the most appreciated examples of Italian street food, deeply rooted in our traditions.

If you are here, likely you already know what a piadina is and you would like to re-create at home the amazing culinary experience you had at the seaside in cities like Ravenna, Cesena, Milano Marittima, Cervia, Rimini, Riccione, Cesenatico. In this case, you are in the right place, since the recipe I am sharing today will give you a perfect homemade piadina romagnola, Ravenna style!

But chances are that you have never heard of it, so…

What is a piadina romagnola?

Piadina, or piada in the local slang, is an Italian flatbread, originally from Romagna. Romagna is the part of the Emilia Romagna region that is touched by the Adriatico sea.

Since 2014, piadina romagnola is a PGI (Protected Geographical Indication). This means that this food originates in a specific area and is strictly linked to it. Actually, for the people from Romagna (i.e. romagnoli) piadina is a religion! It is something similar to what happens in Naples with pizza or in Genova with focaccia.

Different styles of piadina

The recipe I share today with you is my favorite piadina romagnola, in the style of Ravenna (typical of Marina di Ravenna or Cervia). In this area, the piadina is thicker, with a crumbly texture of the surface (amazing when you bite it…) and softer inside. The recipe includes a very small amount of honey, that allows the piadina ravennate (from Ravenna) to be eaten the day after.

The other main style for piadina romagnola is the one of Rimini. Here the piadina is thinner and less crumbly.

Even if piadina romagnola is a PGI, the word “piadina” is used also outside Romagna. Going downwards along the Adriatico coast, the Marche region is home to another incredible example of street food (but you can eat it in restaurants as well): the crescia, or crescia sfogliata, also known as piadina marchigiana. But this will be the topic for a new post, in which I want to mention also two incredible places where you can eat the best crescia of your life!

Are you already hungry? Save this post in your board so you won’t miss it next time!

Traditional stuffings for piadina romagnola

Once cooked, a piadina is folded in two and stuffed with savoury or (less frequently) sweet ingredients. My favorites are:

  • raw ham (prosciutto) and squacquerone, a delicious fresh spreadable cheese with a sweet, mild and slightly acidic flavour (my favorite and the one in my recipe);
  • squacquerone and arugola;
  • porchetta;
  • sausage and greens;
  • sausage and caramelized onions (ludicrous…);
  • nutella.

But now, let’s start preparing your first homemade piadina romagnola, truely Ravenna-style 🙂

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!
Prep Time20 mins
Cook Time4 mins
Resting time1 hr 30 mins
Total Time1 hr 54 mins
Course: Main Course
Cuisine: Italian, Regional, Romagna
Keyword: authentic, iconic, Ravenna, street food, tasty
Servings: 4 people
Calories: 340kcal
Author: Roberto
Cost: $ 0.5

Equipment

  • a bowl
  • a spoon
  • a chopping board or the kitchen countertop
  • a rolling pin
  • a large pan
  • a fork

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

  • The ingredients should be at ambient temperature, so you will be able to work them better (the lard, mainly).
    Piadina romagnola - the ingredients
  • In a bowl, mix the flour with the baking powder.
    Piadina romagnola - powders
  • Add the lard and the honey, then add the salt. Mix them.
    Piadina romagnola - lard, honey and salt
  • 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.
    Piadina romagnola - milk and water
  • The final result is a quite elastic dough, that will rest for 1.5 hours in a bowl covered with a plastic film.
    Piadina romagnola - dough and rest
  • 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.
    Piadina romagnola - rolling the dough
  • With a fork, pierce the piadina, then put it into the pan. Cook each side for 2 minutes.
    Piadina romagnola - cooking
  • Fill according to your taste and enjoy! Here, my choice has been squacquerone and prosciutto crudo (raw ham) … heaven 🙂
    Piadina romagnola - enjoy

Notes

  • calories are for one empty piadina. Of course they rely heavily on how you stuff it…
  • the ingredients will give you 4 piadine. It may be enough for 4 people.. but I strongly believe you will not be able to have just one of these 😉

Buon appetito!

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