Piadina Romagnola

Piadina is a typical and traditional flat bread of Romagna, the eastern area of Emilia-Romagna region in Italy. Usually this crispy bread is filled with every kind of delicacies such as fresh cheese, greens but also sweet ingredients. In this particular recipe we suggest to fill it with romaine lettuce, tomato and mozzarella.

Piadina Romagnola with fresh mozzarella, tomatoes and lettuce


  • 400 g flour

  • 200 ml water

  • 5 g salt

  • 1/2 tsp of bicarbonate of soda, optional

  • 50 ml olive oil

For the filling:

  • 2 Mozzarella, sliced

  • 2- 3 Tomato, sliced

  • 8 Lettuce leaves


  1. In a stand-mixer’s bowl add the flour, make a hole in the middle and pour the water and the oil. Add salt and bicarbonate of soda. Fit the dough hook to your stand-mixer and knead until you have a nice soft dough, about 2 min. Alternatively, in a medium bowl whisk together flour, salt, and bicarbonate, make a hole in the middle and slowly add oil, water while kneading, until well combined.   

  2. Then on a floured flat surface, knead until forming a smooth ball.

  3. Divide the dough into 4 equal pieces. With a rolling pin, roll them out to form a 20-25 cm diameter disk.

  4. In the meantime, on high heat warm a griddle or no - stick cast iron skillet. When it is hot, gently lay the first piadina on it. Lower the heat. When the bubbles start to form on the surface, turn the piadina very carefully and cook on the other side for a few seconds, until  lightly golden.

  5. Stuff the piadina with mozzarella, tomato and lettuce leaves.

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