Piadina romagnola – an Italian filled flatbread

piadina gorgonzola and rucola

If you’re ever clutching at straws for a reason to indulge in some Italian deli food, a piadina will give you the perfect excuse. Originally from Emilia Romagna on the Adriatic coast, these more-ish flatbreads are a popular snack up and down the peninsula. Have them sweet, rolled up with nutella, and they’ll keep any child happy; or if you’re more of a savoury tooth, then stuff them with stracchino, rocket and Parma ham – a classic – and you won’t regret it.

piadina gorgonzola and rucola


Whilst working at the beach, my brother and I would  serve hundreds of these deep filled flatbreads to hungry tourists, and in the process devour a fair few ourselves. Last week my brother and his girlfriend were in town, so I thought I’d surprise them by making piadine with fillings that fueled us through our working summers.

With this recipe you’ll get a piadina which is fluffy on the inside and crispy on the outside – exactly what you want. The rest is all about choosing good quality ingredients for the fillings – that’s the only sure way of releasing the power of the mighty piadina!




Serves 4; prep time 25 mins; cook time 20 mins.

500g ’00’ or plain flour
70g extra virgin olive oil
260g semi skimmed milk
1tsp fine salt
1tsp baking soda

Tasty fillings to try:
Parma ham, stracchino and rucola
Smoked provola, leeks and radicchio
Figs, pecorino cheese and walnuts
Smoked salmon, capers and cream cheese


gooey gorgonzola


Add the flour, salt and baking soda into a large bowl. Pour in the olive oil and milk, incorporating with a fork and eventually use your hands to make into a dough.

Transfer to a lightly floured surface and kneed for 10mins. Alternatively use a mixer with a dough hook.

Transfer to a lightly floured bowl, cover with a damp cloth and leave to rest for 30 mins.

Divide the dough into 4 equal portions. Shape each into a uniform ball. Flatten and roll into discs.

Heat a large flat griddle pan on a high flame.

Cook the piadine for a few minutes on each side until you have a good covering of dark brown spots. Keep the piadine from going crispy as you’ll need to fold them once filled.

Stack to one side.

Arrange your fillings on each piadina, fold or roll, and if needs be give another quick blast on the griddle.


piadina and crudo


Enjoy and thanks for reading!



Let me know what you think. What’s your favourite filling?

2 Comment

  1. Lauren says: Reply

    Will definitely be trying to make these bad boys again, although I have a feeling that if I recreate them at home they won’t taste as good as they did fresh off the BBQ sitting with you guys in the evening sunshine!!

    1. cristiano says: Reply

      Thanks Lors! You’re quite right, it’s all about the company, although it helps when you have some wine and Gorgonzola to go with it :)

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