Savory piadina High Res

Bread is a staple of so many cultures, and Italy has some of the best bread in the world! But it’s not just focaccia and ciabatta – there is a plethora of styles, each belonging to the hearts of specific Italian regions.

“Piadina” is a flat bread that originates in the Romagna region in the north of Italy, which is also famous for their amazing prosciutto and parmesan cheese. These days, it’s a favourite street food across Italy, and has started to become super trendy around the world.  It’s traditionally made with rendered pork fat – but we are making a healthier version today with the very best quality olive oil… which makes it vegetarian and lactose free for any one pout there with dietary requirements.

The wonderful thing about this flat bread is that it can be filled with almost anything! Folded over, or wrapped up, it’s a perfect street food… and an even better way to eat breakfast. We have some ideas for a sweet and savoury brekky version below, but you can choose anything you like.  Just make sure you eat it fresh of the pan so its crispy and warm!

Sweet Piandina high res

Breakfast piadina

Makes 6

 

For the piadina:

  • 500g Barilla “00” flour
  • ¼ tsp salt
  • 30g baking powder
  • ¼ cup best quality extra virgin olive oil
  • 250ml water
  • extra flour, for rolling out

 

Savoury breakfast variation, makes 6

  • 12 slices of prosciutto di parma
  • 250g stracchino cheese, sliced
  • 1 jar Barilla Basil and Rocket Pesto (or Sun Dried Tomato Pesto, or Basil Pesto)
  • handful of arugula

 

Sweet breakfast version, makes 6

  • 250g Nutella
  • 250g Ricotta
  • 50g (1/2 cup) Hazelnuts, roasted, peeled and chopped
  • 400g fresh strawberries, sliced

 

 

  1. Place flour salt and baking powder in the bowl of a stand mixer with dough hook attachment and mix for 30 seconds on low speed. Add oil and water, and mix on low speed until combined, and then continue to knead for 10 minutes. If it’s a bit dry, add an extra teaspoon of water at a time until you get a better consistency.
  2. Separate dough into 6 equal pieces. Roll into balls, wrap in cling film and rest for 1 hour at room temperature, or place in the fridge for up to 3 days
  3. If your dough has been refrigerated, remove and allow to come to room temperature before rolling out. Lightly dust your bench with flour, and use a rolling pin to roll out each ball into circles, about 20-25 cm wide.
  4. Take a large non stick fry pan and heat to medium. Place each piadina in a dry pan (no extra fats needed) and cook for 2 minutes on either side, or until you see little brown bubbles forming, as it caramelises on the bottom.
  5. Remove from pan, and fill half side of each with either sweet or savoury fillings, then fold over. Enjoy hot.