Piadina is an Italian flatbread, a no-yeast soft dough made only with flour, water and extra virgin olive oil or lard. Just few ingredients to make a delicious bread for all of your favourite sandwiches.
In Italy it's also known as Piadina Romagnola, for the name of the region where it's born, Romagna.
The perfect Piadina has a soft texture and a slightly burnt surface. Unlike bread, Piadina has no leavening.
Its dough needs only a short rest to make it softer. If you don't have time, it's not even necessary. That's why it's so easy and fast to make.
Piadina is perfect with cheese, salami or vegetables. You can even serve it instead of bread with plenty of traditional Italian dishes, such as grilled meats and vegetables.
This below is the authentic Piadina Recipe, the classic one: not so thin and not so large, a little toasted on the surface, with little fat and a unique delicate flavor.
So follow our Piadina recipe with all the step-by-step tips! You will find that homemade Piadina is not only quick and easy to make but also really tasty.
Ingredients
- Prep Time: 5 Min
- Rest Time: 40 Min
- Cook Time: 20 Min
- Servings: 6 Piadina of about 20/25 cm (8/10 inch) in diameter
- 500 g (3 ⅓ cups) of all purpose flour
- 220 ml (1 cup) of water at room temperature
- 80 ml (about ⅓ cup) of extra virgin olive oil or 80 g (about ⅓ cup) of lard
- 1 teaspoon of fine salt
- ⅓ teaspoon of baking soda
Kitchen Tools and Equipment
To make homemade Piadina you cannot do without a rolling pin to roll out the dough and obviously a suitable pan to cook them.
- There are various types of rolling pin that differ according to the material. Traditionally, wooden or marble rolling pins are perfect, which are also very beautiful as a gift idea for your friends who are passionate about cooking.
- Even rolling pins of more modern materials like silicone will do. They are very practical and can even be put in the dishwasher.
- Even a pan suitable for cooking Piadina can be an excellent gift idea. The best are completely flat and made of cast iron or non-stick aluminum which are also induction compatible.
- In ancient times they cooked piadina on the "Testo romagnolo", a terracotta pan that required particular care as it was delicate and easy to break. Actually in Italy grandmothers often still use this kitchen tool. You can find it in Romagna shops that sell handicraft products as souvenirs (have a look here.)
Instructions
Step 1) - First place the flour in a bowl with the baking soda and salt. Mix well. Then add the oil or, if you prefer, the softened lard. We used extra virgin olive oil.
Step 2) - Now add the water at room temperature. Mix everything for a few minutes until you get a soft but compact dough. If the dough sticks to your fingers, add a sprinkling of flour again. Piadina dough must be soft but not sticky.
Step 3) - Cover the dough with cling film and let it rest at room temperature for about 30 minutes. Then divide the dough into 6 portions of about 100/110 g each (3.5/3.8 0z).
Step 4) - Work them a little with your hand on the work surface in order to have balls with a smooth surface and let them rest for another 10 minutes covered with a kitchen towel.
Roll out each ball with the help of a rolling pin, forming a disc with a thickness of ⅘ mm (about 0,20 inch) and a diameter of about 20/25 cm (8/10 inch).
Step 5) - Don't worry if they don't turn out perfectly round. Imperfection means "handmade" and no one will think you bought them! Now you have to cook them. But first an IMPORTANT TIP: while cooking a Piadina, keep the other raw Piadina covered with a cloth. This is to prevent the dough from drying out. (See more in the paragraph: "How to Make Best Piadina Bread: Cooking Tips").
Step 6) - So now cook the Piadina one at a time in a preheated non-stick pan. Turn the Piadina after a minute or when bubbles form. Repeat it twice, pricking it here and there with a fork.
The piadina must cook about 2 minutes per side (4 minutes in total). Piadina is ready when it has taken on a slightly golden color and the characteristic small dark spots have appeared on the surface.
Step 7) - Your homemade Piadina is ready to be stuffed. Arrange them one on top of the other covered with a cloth that will help keep them warm. Bring them to the table stuffed as you like with what you prefer! Piadina is fantastic with everything, even on its own!
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Storage
Once cooked and cold, you can seal Piadinas in cling film or a plastic bag and store them at room temperature in a cool and dry place. Piadina remain soft for 2 days. TIP: reheat them for 1 minute in a pan on both sides before serving!
Can You Freeze Piadina?
Yes you can! In this case you must pre-cook them, first on one side, then on the other, for a very short time (1 min per side). Then froze them, each covered with parchment paper.
When you want to make a sandwich with a fresh homemade Piadina wrap, you don't need to defrost them! Just put the still frozen Piadina directly on the hot pan and in a few minutes it will be ready, as just made!
Tips
Follow the next tips that help you have a perfect piadina: crunchy but soft inside and not dry like a cracker.
Lard vs Olive Oil
In ancient times Piadina was made only with lard. Most of the rural people were also farmers and they had got plenty of lard. For this reason lard didn't cost much, unlike the olive oil, used in the south of Italy.
Even today, in the Trattorias with traditional cuisine and in various Piadina kiosks throughout Romagna, they use lard from local farms, according to the authentic Piadina recipe. Lard really gives to the Piadina an intense and very particular flavor.
Nowadays, however, especially if you live in a big city, it's not easy to find genuine lard. There is packaged lard but honestly it's always better a good extra virgin olive oil. The result is still excellent. In fact, Piadina is lighter made with oil, less caloric and perfect for vegetarians!
Using a Non-Stick Pan
First you must preheat the non-stick pan before cooking and DO NOT turn on the fire while cooking Piadina.
Once people cooked Piadina on the "Testo romagnolo", a terracotta pan that required particular care as it was delicate and subject to breakage.
Nowadays, cast iron or non-stick aluminum pans are much more common: they are three or four millimeters thick and the surface heats up evenly, thus allowing homogeneous cooking. (see the paragraph: "Kitchen Tools and Equipment for Making Piadina")
Be Careful with the Heat
Heat the pan very well with a high flame that you have to lower before placing the Piadina on top.
During cooking, too low a flame risks drying out the dough, while too high a flame causes everything to burn without cooking well. Adjust over medium heat and turn the piadina several times, pricking it here and there with a fork.
Cooking should not exceed two minutes per side. If bumps form on the surface during cooking, pierce them with the tines of a fork. This is because the bulges would burn giving a bitter taste to the flatbread.
Variations
The Piadina recipe varies greatly depending on local traditions and family habits. Here are some common differences:
- Milk Instead of Water: Some people use cow's milk instead of water to make a softer flatbread.
- Olive Oil Instead of Lard: Others substitute traditional lard with olive oil, which is lighter and more readily available.
- Yeast or No Leavening Agent: Some recipes use yeast instead of baking soda, or they might not use any leavening agent at all.
- Wholemeal Flours for Rustic Flavor: For a more rustic flavor and texture, some prefer using less refined or wholemeal flours.
Local Traditions Influence Piadina Recipe
- Piadina Romagnola: The most famous type of Piadina is the Piadina Romagnola, which is about 20-25 cm (8-10 inches) in diameter and 5 mm (0.20 inches) thick.
- Thinner and Larger in Rimini: In Rimini, the Piadina is typically thinner and larger than the Romagnola version.
- Thicker and Bread-Like in Cesena: The Piadina from the Cesena area is thicker, with less fat, and resembles bread more closely.
- Rich and Crumbly in Marche: The Piadina from the Marche region, known as "Piadina Sfogliata," is rich in fat, crumbly, and made with layers. It strictly uses lard and often includes a bit of black pepper among its ingredients.
How to Serve Piadina
Piadina is a versatile flatbread that can be filled with various ingredients, both savory and sweet, to suit everyone's preferences.
- Romagna Specialties: In the Romagna region, piadina is often filled with local cheeses and cured meats, such as Parma ham and roast porchetta. A classic combination includes arugula and Stracchino cheese or Squacquerone cheese, which are soft, spreadable Italian cheeses.
- Marche Region Delights: In the Marche area, a traditional piadina filling includes tomato gratin and slices of Pecorino cheese, adding a rich, savory flavor.
- Coastal Flavors: On the Adriatic coast, it’s common to find piadina stuffed with various types of fish, reflecting the region's maritime influence.
- Rimini's Unique Touch: In Rimini, a typical piadina is filled with grilled sardines, radicchio, and onions, creating a unique and flavorful combination.
- Hearty Romagna Fillings: Other beloved fillings in Romagna include potatoes and sausage or chard and sausage, providing a hearty and satisfying meal.
- Summer Favorite: A popular piadina filling during the summer is the Caprese salad, which includes tomato, mozzarella, and basil, offering a refreshing and light option.
- Sweet Treats: Piadina is also enjoyed as a dessert or snack, often filled with homemade fruit jams, chocolate cream, Nutella, or Italian pastry cream and fresh fruit, making it a delightful end to a meal or a sweet afternoon treat.
Curiosities
What is the Meaning of the Name "Piadina"?
The origins of the name "Piadina" are not very certain. One hypothesis is that it derives from "Platokis", a Greek word that means flatbread.
Some others link its name to the Romagna dialect "piè, piès" which means: "firm up".
The last hypothesis is the connection to "Piàdena", always in the Emilia-Romagna dialect, that is the wooden plank on which the baked goods rest.
Origins and History
The first evidence relating to the preparation of unleavened focaccia in the Italian peninsula dates back to the Etruscan period: as early as the 10th century BC. This people used to cook circular doughs made with water and cereal flours.
During the Middle Ages, the consumption of focaccia very similar to piadina was widespread in many regions and especially in the area corresponding to today's Romagna. They soon became the food par excellence of the poorest people, used when bread, in famine, began to run out.
The real consecration of the name 'Piadina' was the work of the famous Italian poet Giovanni Pascoli, who in a poem celebrated the piadina, calling it "the national bread of Romagna".
Piadina: a Family Homemade Recipe
Piadina for a long time remained a family and home recipe prepared by the "arzdore", the housewives of Romagna, for their children and husbands.
The situation changed completely after World War II, especially from the 1950s, at the time of the economic boom. In those years large numbers of Italian and foreign tourists began to pour onto the beautiful beaches of the Adriatic Sea.
And so, along the roads that lead to the sea, the first kiosks opened: real "temples" of Piadina.
It was thanks to these small businesses that Piadina stopped being an exclusively "family food", generally prepared by housewives, to become a gastronomic specialty famous all over the world.
Today Piadina Recipe is protected by the IPG (Protected Geographical Indication) by the European Union. The Piadina has become a street food symbol of Italian cuisine in the world!
Recipe Card

Authentic Italian Piadina Recipe
Ingredients
- 500 g flour 3 ⅓ cups
- 220 ml water 1 cup, at room temperature
- 80 ml olive oil ~ ⅓ cup, EVO Oil or 80 g (about ⅓ cup) of lard
- 1 teaspoon salt
- ⅓ teaspoon baking soda
Instructions
- Place the flour in a bowl with the baking soda and salt. Mix well. Then add the oil or, if you prefer, the softened lard. We used extra virgin olive oil.
- Add the water at room temperature. Mix everything for a few minutes until you get a soft but compact dough. If the dough sticks to your fingers, add a sprinkling of flour again. Piadina dough must be soft but not sticky.
- Cover the dough with cling film and let it rest at room temperature for about 30 minutes. Then divide the dough into 6 portions of about 100/110 g each (3.5/3.8 oz).
- Work them a little with your hand on the work surface in order to have balls with a smooth surface and let them rest for another 10 minutes covered with a kitchen towel.
- Roll out each ball with the help of a rolling pin, forming a disc with a thickness of ⅘ mm (about 0,20 inch) and a diameter of about 20/25 cm (8/10 inch).
- Cook the Piadina one at a time in a preheated non-stick pan. Turn the Piadina after a minute or when bubbles form. Repeat it twice, pricking it here and there with a fork. The piadina must cook about 2 minutes per side (4 minutes in total). Piadina is ready when it has taken on a slightly golden color and the characteristic small dark spots have appeared on the surface.
- Your homemade Piadina is ready to be stuffed. Arrange them one on top of the other covered with a cloth that will help keep them warm. Bring them to the table stuffed as you like with what you prefer! Piadina is fantastic with everything, even on its own!
GLG says
After reading this I am inspired to make these again to stuff with meats and cheeses etc as sandwiches, vs as an addition to a meat platter. Sure wish we could get the Squacquerone cheese here in the states!
Tim says
Yes, pity! It's in every supermarket here in Veneto, although I use ricotta or stracchino (another soft cheese) in them with the local salami type. I also roll them rather than leave them as half moons that are open
AG says
Beligioioso makes "Crescenza Stracchino," which is quite close.