How to make Piadina Romagnola

Why cooks start here

Piadina Romagnola is cooked the way Emilia-Romagna cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Piadina Romagnola is a cherished flatbread from the Emilia-Romagna region, known for its simplicity and rich flavor. Crafted with 00 flour, lard, and a touch of baking soda, it embodies the straightforward approach of Italian home cooking, where good olive oil and hand-judged salt are used liberally. This rustic bread is a staple in its homeland, often enjoyed warm and folded around savory fillings. Its taste is a delicate balance of soft, pillowy texture with a hint of saltiness, making it a versatile companion to a variety of meats, cheeses, and vegetables.