Piadina
The flatbread of Romagna and San Marino, cooked in a pan or on a clay tile and folded over ham, squacquerone cheese and rocket. It’s eaten in the street, fresh off the griddle.
Ingredients
- 500 g flour
- 80 g lard or olive oil
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon salt
- 200 ml warm water or milk
- Cured ham, creamy fresh cheese (squacquerone or stracchino) and rocket
How to make it at home
- Mix the flour with the bicarbonate of soda and salt, add the lard and the liquid and knead until you have a smooth dough.
- Leave it to rest, covered, for 30 minutes.
- Divide into 4 balls and roll them out into 2–3 mm discs.
- Cook them in a very hot cast-iron pan with no fat, pricking them with a fork, for 2 minutes per side.
- Fill with the cheese, ham and rocket and fold in half.
The trick: They should come out with toasted spots: use a very hot pan.