Piadina romagnola with Prosciutto di Parma and Squacquerone di Romagna

Livello di difficoltà: Facile - Preparazione: 180 min. - Dosi: 4 persone


  • 1 kg white all-purpose flour
  • 250 g lard
  • Alternatively pre-packaged Piadina Romagnola PGI
  • Squacquerone di Romagna PDO to taste
  • 60 g Prosciutto di Parma PDO
  • 60 g Coppa piacentina PDO or Coppa di Parma PGI or Salame piacentino PDO or of Felino PGI or Salamini italiani alla Cacciatora PDO
  • salt
  • salt to taste
  • 1 pinch of baking soda


Pour the flour onto a work surface and shape into a volcano, add the salt, pinch of baking soda and the lard previously softened by hand. Add warm water a little at a time and knead to obtain a smooth-textured, elastic dough. Place inside a plastic food bag and let it rest for two hours in a cool place. Divide the dough into small balls to obtain the piadine with a 25 cm diameter. Using a lightly floured rolling-pin stretch out the
discs, which must be 4-5 mm thick; heat the piadine in a non-stick pan and cook quickly on both sides over a high heat for two minutes on each side, piercing them with a fork in case bubbles form on the surface. Once both sides are cooked, stuff the piadine with any of the following cold cuts: Prosciutto di Parma, Coppa Piacentina or di Parma, Salame Piacentino, Felino or Salamini Italiani alla Cacciatora or cheese,
Squacquerone di Romagna, according to taste. The Piadina Romagnola PGI can also be purchased ready-made to heat and stuff as desired.

Recipe : Chef Sergio Ferrarini and Chef Andrea Biondi ( Association of Professional Italian Chefs )

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