Piadine are one of the most beloved symbols of Romagna tradition: simple, genuine and incredibly versatile. Thin and fragrant, they are made from a few humble ingredients but win everyone over with their irresistible aroma and perfect texture—soft yet slightly crisp.
Perfect for a quick lunch, an informal dinner or a tasty snack, piadine lend themselves to endless fillings: from classics like prosciutto crudo, squacquerone and arugula, to more creative and modern variations. Making them at home is easier than you might think and brings great satisfaction, especially when they start to puff up on the hot griddle, releasing all their aroma.
Let’s find out together how to make soft, delicious homemade piadine, just like the traditional ones!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the dough
- 2 1/3 cups 00 flour (or all-purpose flour)
- 2 tbsp olive oil
- 5/8 cup warm water (about 10 tbsp)
- 1/2 tsp salt
Tools
- 1 Bowl
- 1 Fork
- 1 Frying pan
Steps
Prepare the dough
In a bowl, add the flour and the salt. Mix.
Add the fats
Add the lard (or the oil) and start working the dough with your hands.
Pour the water little by little
Add the warm water gradually, continuing to knead until you obtain a soft, elastic dough.
Work the dough
Transfer it to a work surface and knead for about 8–10 minutes.
Let it rest
Cover with a kitchen towel and let it rest for about 30 minutes.
Divide into balls
Shape 8 equal balls.
Roll out the piadine
Using a rolling pin, roll each ball out into thin discs (about 1/16–1/8 inch thick — 2–3 mm).
Cook on the griddle
Heat a nonstick pan or griddle and cook each piadina for 2–3 minutes per side, until the typical golden spots form.
Fill and serve
Cut in half and fill as desired (prosciutto, cheese, vegetables, etc.).
To keep piadine soft and fragrant even after preparation, it’s important to store them properly. Here are all the methods:
🫓 At room temperature (1-2 days)
If you plan to eat them soon:
Let them cool completely
Stack them one on top of the other
Wrap them in plastic wrap or seal them in a food bag
👉 This way they will stay soft and won’t dry out.
❄️ In the refrigerator (up to 3-4 days)
Place the piadine in an airtight container or well sealed bag
Separate them with parchment paper to prevent sticking
👉 Before using, warm them for a few minutes in a pan or on a griddle to make them soft again.
🧊 In the freezer (up to 2 months)
Let the piadine cool completely
Place a sheet of parchment paper between each one
Put them in a freezer bag
👉 When needed:
Let them thaw at room temperature
Heat them in a pan for a few minutes
🔥 Final tip
Avoid storing them already filled: it’s always better to add the filling at the moment, so they’ll stay perfect!
