Mix and rest the dough
01Knead until smooth.
Mix flour and salt. Work in the soft lard, then add the water gradually and knead 7–8 minutes until smooth and supple.
The dough should feel firm but flexible, with no dry cracks.
About Piadina romagnola
Piadina Romagnola is the griddled flatbread most closely identified with Romagna. The PGI consortium defines a dough based on wheat or spelt flour, water, fat and salt, with two recognised finished styles: a thicker, more friable piadina and a thinner, softer Riminese type.
The supplied photographs show flexible folded piadine, so this recipe selects the thinner style while keeping within the logic of the protected specification. The dough itself remains simple: flour, water, lard and salt, with no long fermentation. It rests only to relax the gluten enough for clean rolling.
Each ball is rolled to a round roughly 25 cm across and about 2–3 mm thick. A hot griddle creates the irregular toasted blisters associated with the thinner style. Cooking should be fast—roughly a few minutes total—so the bread stays pliable instead of becoming cracker-dry.
The filling shown in the images also fits common Romagna service: prosciutto, a soft fresh cheese such as squacquerone and arugula. These ingredients are included here so the visible hero and the recipe describe the same finished food rather than presenting an empty flatbread while the photograph shows a filled one.
The bread is filled while warm, when steam and residual heat soften the cheese slightly without wilting the greens completely. It is folded once and eaten promptly, while the browned surface remains tender at the fold and lightly crisp at the edges.
