How to Make an Italian Piadina: Simple Piadina Recipe
Written by MasterClass
Last updated: Jun 12, 2022 • 2 min read
This classic Italian street food pairs a filling of prosciutto, peppery arugula, and melty mozzarella cheese with a simple flatbread made from pantry staples for a tasty meal that can be eaten on the go.
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What Is a Piadina?
Piadina is a classic, casual Italian dish consisting of a thin, pan-fried flatbread filled with a variety of ingredients and folded over into a semicircle to create a perfectly portable sandwich. Also known as Piadina Romagnola, this simple, satisfying dish originated in the Emilia-Romagna region of Italy, which is also the homeland of classic Italian ingredients like Parmigiano Reggiano, Prosciutto di Parma, and Balsamic Vinegar.
Piadina bread is traditionally cooked in a hot terracotta dish, but it can be made in a cast-iron skillet. Popular savory filling options include cured meats, like prosciutto and salami; cheeses, like fontina, mozzarella, and ricotta; and vegetables like arugula and zucchini. Sweet fillings for piadina include Nutella, chocolate, or fresh fruit with gelato or whipped cream.
Piadina Recipe
makes
4 piadina sandwichesprep time
1 hrtotal time
1 hr 20 mincook time
20 minIngredients
For the piadina dough:
For the fillings:
- 1
In a large mixing bowl, whisk together the flour, baking powder, and salt until combined.
- 2
Add the olive oil, milk, and ⅓ cup of lukewarm water to the dry ingredients, and stir to incorporate.
- 3
Using your hands or a stand mixer fitted with a dough hook, knead the dough until it is smooth and not sticking to the sides of the bowl. This should take about 10 minutes. If the dough seems too sticky, sprinkle some additional flour into the mixture.
- 4
Transfer the dough to a lightly floured surface and roll it into a ball. Cover the ball with plastic wrap and rest the dough for 30 minutes at room temperature.
- 5
After the resting time, divide the dough into 4 equally-sized balls.
- 6
Roll each ball of dough out onto a floured surface. Roll the dough out until it is about ⅙–⅛ inch thick, depending on your preference. Prick each circle of dough all over with a fork.
- 7
Heat a large non-stick pan or cast-iron skillet over medium-high heat and brush the pan with a thin layer of olive oil.
- 8
Add a piece of piadina dough to the hot pan and cook until bubbles start to form and the bottom is slightly browned, which should take about 1–2 minutes. Flip the piadina and cook for an additional 1–2 minutes until it is golden brown.
- 9
Wrap the warm piadina in a clean tea towel to keep warm. Repeat the cooking process with the remaining pieces of dough.
- 10
While the piadina dough cooks, combine the arugula, olive oil, and salt and pepper in a small bowl.
- 11
Divide the arugula mixture, prosciutto, and mozzarella among the cooked piadine. Fold each piadina in half over the toppings to form a half-circle.
- 12
Add the piadina back to the pan over medium heat, and cook until the mozzarella has melted slightly, about 1–2 minutes. Serve immediately.
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