Piadina is an unleavened, rustic Italian flatbread that is from the Romagna region of Italy.
It is made with white flour, lard (olive oil or vegetable shortening), salt and water.
Traditionally, piadina dough is rolled out thinly with a rolling pin, and flat and round like a tortilla.
Originally, piadina was cooked on an terracotta plate called a testo, which was placed over hot
coals. Today, piadine (plural) are made on the stovetop using a modern day cast iron testo or a
well-seasoned black cast-iron pan. Piadine are beautifully soft and slightly crispy at the same
time, and are served warm. They can be served as a plain bread or folded over to form a pocket
and filled with grilled vegetables, or mortadella, salami, prosciutto, cheese, or grilled sausages
with onions. Or you can place your desired filling between two piadine like a sandwich and cut
them into wedges. In Romagna, piadine are usually sold in specialized kiosks called piadinerie.
3-1/2 cups flour (recommend 00 flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lard or vegetable shortening
1 cup water
Olive oil for brushing
Put the flour, baking soda, and salt in a large bowl.
Add the shortening and use your hand or a pastry cutter to blend it into the flour. The mixture should resemble coarse meal. Slowly add the water, a little at a time, until the dough begins to come together. The dough will be slightly dry but should be smooth and hold together. Divide the dough into 8 pieces and roll each piece into a ball. Place the balls in a bowl, cover and refrigerate for 30 minutes.
Heat a heavy well-seasoned black cast-iron skillet or griddle on the range top.
On a lightly floured surface, roll out each ball to a 9 inch round, about 1/8 inch thick. Brush both sides of each round lightly with olive oil. Place one of the rounds on the hot pan. With a fork, pierce the dough all over to prevent bubbles from forming. Cook each round about 2 minutes per side, or until brown spots form and the dough is cooked through. Wrap in foil to keep warm while you cook the rest.
Piadina Ripiena - "Stuffed Piadina"
Piadina may be filled with a variety of ingredients.
This is just an example of one combination.
Season ricotta cheese with salt and pepper.
Toss some arugula with olive oil, lemon juice, salt and pepper.
Spread the bread with ricotta.
Top with slices of prosciutto and the arugula.
Cover with another piece of bread and cut into quarters.
GRIDDLE AND GRILL PAN
The weightier the pan, the longer it retains heat and the more evenly it cooks food, which is why cast iron is the top choice. The pan shown here straddles two burners and reverses to a flat-top griddle on which you can cook piadinas, pancakes, eggs, and meat.
If you love the smoky flavor of grilled food, but don't have the outdoor space, you need a grill pan. A grill pan is basically a heavy skillet with a ridged surface.
Some useful food words or terms that you may find in
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
Knead bread dough, roll out pasta dough, perfectly shaped pie crusts, and pastry with ease.
GREAT PASTRY BOARD