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La Piadina - Flatbread Sandwiches - the Italian tortilla

The piadina romagnola, once the food of the poor, today is counted among the traditional Italian agro-food products of the Emilia Romagna region and is famous all over the world. It consists of a thin sheet made of flour, lard (or olive oil), salt and water with a rounded shape, which traditionally was cooked on a plate placed directly on the embers. The piadina can be stuffed in any way, even sweet, but the classic is rocket, ham and squacquerone cheese (a spreadable cottage cheese).

INGREDIENTS 4 cups flour 1 cup lard or extra virgin olive oil 1 pinch of salt 1 pinch of baking soda 1 cup warm water


In a bowl, put the flour, salt, bicarbonate and lard. Start working all by pouring the water gradually. Work the dough vigorously until it becomes smooth and uniform. Divide the dough into 8 pieces of equal weight. With the help of a rolling pin, roll out each ball to obtain a thin sheet with a rounded shape. Heat a pan (adjusted on the size of the piadina according to the size of the plate on which you will cook), place the piadina and cook a couple of minutes per side. Typical bubbles will form. The piadina must have a golden color and must darken in some parts: cook it according to your taste. If you want to complete the piadina in the best way you can fill it directly on the pan so that cheese melts. The typical pairing is raw ham, squacquerone cheese and rocket.

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