As often happens for recipes of the regional gastronomic tradition there is not a single version. In the case of piadina, there are at least two types: the Romagna one and the ‘Rimini style’. On the piadina, protected by the PGI, there is a specification that clarifies the ingredients, characteristics and production areas. If you are interested in deepening the topic, you will find a lot of information and curiosities in our How to cook piadina.

Compared to the recipe we offer it in the right doses and in the most comfortable sizes for a home-made preparation, adjust according to the non-stick pan you want to use. For the quantity of fats present we could say that this version is closer to the piadina di Cesena , more contained in the presence of lard or oil.

As for the piada fillings you can indulge yourself. In this recipe we have followed the tradition but you know, the piadina is good with everything.


To prepare the piadina, collect the flour, water, yeast, salt and lard in the mixer bowl and work with the hook until the ingredients are mixed. Transfer to a work surface, knead briefly with your hands until a homogeneous mixture is obtained which should not be particularly smooth. Then form the classic “ball”, wrap it with plastic wrap and let it rest and mix for 1 hour at room temperature.


After this time, take the dough and divide it into portions of 80-100 g, depending on the size of the pan you will use to cook them. About 8 or 9 will be obtained from the doses indicated here. Roll out the dough balls on a floured surface (or alternatively covered with parchment paper) with a rolling pin, up to a thickness of 2-3 millimeters.


Cook one piadina at a time in a very hot non-stick pan, continuing to rotate it with one hand so that it cooks evenly. The piadina must cook a couple of minutes on each side and is ready when it has taken on a slightly golden color and the characteristic ‘macò’ or small dark spots will have appeared on the surface.


Arrange the hot piadine on a cutting board and divide them in half with a knife. Stuff some with raw ham and some with squacquerone and rocket.

Piadina romagnola

Preparation: 20 min - Recipe: Easy

The Romagna piadina recipe is one of the cornerstones of our regional gastronomic tradition, so much so that it is protected by the PGI (Protected Geographical Indication). There are two official variants but probably many familiar versions. If there are rules for the dough, taste and imagination prevail on the filling.


  • 500 g of soft wheat flour
  • 250 g of water
  • 1 tablespoon of lard at room temperature
  • 10 g of instant yeast
  • 10 g of salt