Italian · Lunch & handhelds

Piadina romagnola

Name: Piadina romagnola
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 filled piadine
Cuisine: Italian
Ingredients: 4 cups Italian 00 flour or unbleached all-purpose flour; 5 tablespoons rendered pork lard, softened; 1 cup warm water; 2 teaspoons kosher salt; 1/2 teaspoon baking soda; 12 ounces squacquerone or stracchino cheese; 12 ounces prosciutto crudo, sliced paper-thin; 3 packed cups baby arugula

A lard-tender Romagnolo griddle bread, rolled thick enough to stay tender and folded warm around prosciutto crudo, soft squacquerone, and peppery arugula.

About 1 hr 20 minTotal

About 50 minActive

$$Cost

ModerateDifficulty

Makes 6 filled piadine

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 6 filled piadine

4 cups Italian 00 flour or unbleached all-purpose flour
5 tablespoons rendered pork lard, softened
1 cup warm water
2 teaspoons kosher salt
1/2 teaspoon baking soda
12 ounces squacquerone or stracchino cheese
12 ounces prosciutto crudo, sliced paper-thin
3 packed cups baby arugula

Instructions

Mix flour, lard, warm water, salt, and baking soda into a smooth, firm dough, kneading 5 minutes. Divide into six balls, cover, and rest 30 minutes.
Heat an ungreased over medium-high. Roll one ball at a time to an 8- to 9-inch round about 1/6 inch thick; keep the others covered.
Prick the round lightly with a fork and cook until small amber spots form, bubbles rise, and the center loses its raw look, about 2 minutes per side. Adjust heat so the spots develop without scorching.
Spread one half of each hot piadina with squacquerone, then add loosely folded prosciutto and arugula. Fold, rest 1 minute so the cheese softens, and serve warm.

Romagna, ItalyRomagnol griddle-bread cooking

From the table

About this recipe

Piadina Romagnola IGP encompasses regional thicknesses; this version follows the thicker Romagna form and its classic filling of squacquerone, prosciutto crudo, and arugula.

Piadina Romagnola IGP includes both a thicker, more friable Romagna form and a thinner, flexible Riminese form. This recipe follows the 4-to-8-millimeter style and its classic prosciutto crudo, squacquerone, and arugula filling. Stracchino is the transparent substitute for hard-to-find squacquerone. This Kwilt version follows the reviewed household adaptation: Follow the protected thicker Romagna specification with traditional lard and the canonical fresh-cheese, cured-ham, and arugula filling.

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