Traditional piadina

Ingredients for 11 piadinas, 190 gr each

  • 1 kg and 50 gr of Italian “00” flour (soft flour or pastry flour)
  • 165 gr of pork lard
  • 35 to 40 gr of salt
  • 1 tsp of sodium bicarbonate
  • 15 gr of sugar
  • 450 gr of water

Mix together warm water with bicarbonate, salt and sugar. Pass the flour through a sieve and place it on a cutting board. Keep some of the flour separate as you will need it later on. Take the lard, divide it into small bits and place it in the flour. Start mixing the flour with the lard, add water and the extra flour as necessary to have a uniform, slightly wet dough. Wrap the dough in a cotton or linen cloth and let it rest for an hour at a temperature no higher than 27 degree Celsius. The cloth will keep the dough wet. Once the dough has rested, work it with your hands and create 11 small balls. The dough balls you create should be nicely rounded. Place the dough balls in a nylon bag and let them rest in the fridge for two hours. The dough balls will then have to be flattened into round piadinas using the rolling bin on a cutting board. Keep the cutting board dry by adding more flour. Piadinas should then be cooked on a hotplate at a temperature between 90 to 120 degrees Celsius.

Olive oil piadina


  • 1 kg of Italian “00” flour (soft flour or pastry flour)
  • 80 to 100 gr of Olive oil
  • 35 to 40 gr of salt
  • 1 tsp of sodium bicarbonate
  • 1 tsp of sugar
  • 300 gr of water
  • 250 gr of soy milk

instructions as above. Keep the dough as soft as possible so that the piadinas will not dry during cooking. Avoid using too much flour when flattening out the piadinas.