2 hours

1 kg white all-purpose flour
250 g lard
Alternatively pre-packaged Piadina Romagnola PGI
Squacquerone di Romagna PDO to taste
Rocket salad to taste
1 pinch of baking soda


Pour the flour onto a work surface and shape into a volcano, add the salt, pinch of baking soda and the lard previously softened by hand. Add warm water a little at a time and knead to obtain a smooth-textured, elastic dough. Place inside a plastic food bag and let it rest for two hours in a cool place. Divide the dough into small balls to obtain the piadine with a 25 cm diameter. Using a lightly floured rolling-pin stretch out the discs, which must be 4-5 mm thick; heat the piadine in a non-stick pan and cook quickly on both sides over a high heat for two minutes on each side, piercing them with a fork in case bubbles form on the surface. Once both sides are cooked, stuff the piadine with Squacquerone di Romagna and rocket salad. The Piadina Romagnola PGI can also be purchased ready-made to heat and stuff as desired.

Thanks to Consorzio Piadina Romagnola PGI.