The Romagna piadina changes in every area of ​​Romagna, higher or lower, more or less wide, more or less cooked … every family does it in its own way! Here is a 1/2 cm high version, like the one you find in the Hotel during the evenings with Romagna Menu. You’ll see how children like it, with ham, salami, cheese …. there is no limit to the imagination!


10 min + rest


3 min



Doses for: 

piadine 10




  • 1 kg of flour
  • 150 grams of very fresh lard
  • salt, (1 abundant pinch)
  • bicarbonate (1 pinch)
  • 1 large glass of warm water (or milk)

Mix the flour on the cutting board with water (or milk), lard, salt and baking soda. You don’t have to work the dough too much, to prevent bubbles from forming during cooking. While you rest for 10 minutes, place the pan on the fire; then divide the dough into 10 balls and roll it out with a rolling pin forming ½ cm high discs and pricking the surface. Cook them on the boiling pan, first on one side and then on the other, checking that cooking is uniform.

They will be ready when they are stiff and crunchy. Serve immediately, perhaps cut into wedges, with cold cuts and cheeses, or instead of bread or, why not? With nutella!

The dish is ready,

Enjoy your meal!!!

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