Piadina Romagnola with Prosciutto, Arugula, and Soft Cheese

Why You’ll Love This Recipe

• Authentic Romagna-style flatbreads: thin, tender, and gently blistered.
• Fast and forgiving dough—no yeast, just a short rest for supple results.
• Classic filling of squacquerone, prosciutto, and arugula balances creamy, salty, and peppery.
• Make now, fill later—piadine reheat beautifully for weeknight dinners or parties.

Grocery List

• Produce: Baby arugula
• Dairy: Squacquerone or stracchino, Milk
• Pantry: All-purpose or “00” flour, Fine sea salt, Baking powder, Lard or extra-virgin olive oil, Prosciutto di Parma, Black pepper

Full Ingredients

Piadina Dough

• 500 g (4 cups) all-purpose or “00” flour
• 10 g (2 tsp) fine sea salt
• 10 g (2 tsp) baking powder
• 100 g lard, cut into small pieces or 80 ml (1/3 cup) extra-virgin olive oil
• 240 ml (1 cup) warm milk, about 95°F/35°C
• 60 ml (1/4 cup) warm water, about 95°F/35°C

Filling & Assembly

• 300–350 g (10–12 oz) squacquerone (or stracchino/crescenza as a substitute)
• 240–300 g (8–10 oz; 12–16 slices) Prosciutto di Parma
• 120 g (4 cups loosely packed) baby arugula
• Freshly ground black pepper
• Optional: extra-virgin olive oil for drizzling

Step-by-Step Instructions

Step 1: Make the dry mix and incorporate the fat

In a large mixing bowl, whisk together the flour, salt, and baking powder. If using lard, add it in small pieces and rub it into the flour with your fingertips until the mixture resembles fine, damp sand. If using olive oil, drizzle it in and stir with a fork or your hands until evenly moistened and sandy.

Step 2: Add warm liquids and knead

Combine the warm milk and warm water. Make a well in the flour mixture and pour in the liquids. Mix with a fork, drawing in flour until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5–7 minutes until smooth, soft, and slightly tacky. If the dough feels dry, knead in 1–2 teaspoons more warm milk; if sticky, dust in 1–2 teaspoons flour.

Step 3: Rest the dough

Form the dough into a ball, cover the bowl tightly (plastic wrap or a lid), and rest at room temperature for 30 minutes. This relaxes gluten and hydrates the flour so the dough rolls thin without springing back.

Step 4: Divide and pre-shape

Divide the dough into 8 equal pieces (about 100 g each). Roll each into a tight ball by cupping your hand and rotating against the counter. Cover and rest 10 minutes to relax the surface.

Step 5: Roll the piadine thin

Working with one piece at a time on a lightly floured surface, roll into an 18–20 cm (7–8 inch) round, about 2–3 mm (1/16–1/8 inch) thick. Rotate often and dust lightly as needed to prevent sticking. For even cooking, lightly prick the center of each round with a fork 6–8 times. Keep rolled rounds covered with a towel or stack between sheets of parchment.

Step 6: Griddle until tender and blistered

Preheat a cast-iron skillet or griddle over medium-high heat for about 8 minutes until thoroughly hot; the surface should read about 425°F/220°C on an infrared thermometer, or a droplet of water should dance and evaporate quickly. Lay on one round and cook 45–60 seconds until bubbles rise and golden spots appear. Flip and cook 30–45 seconds more. Adjust heat so it blisters without burning. Stack cooked piadine in a clean towel to keep warm and pliable as you finish the batch.

Step 7: Fill and fold

Spread about 1–1.5 tablespoons of squacquerone on half of each warm piadina. Layer on 2 slices prosciutto and a small handful of arugula. Grind black pepper over the top and add a light drizzle of olive oil if you like. Fold into a half-moon, press gently, and serve immediately while warm and supple.

Pro Tips

• Use “00” flour if you can—its fine grind makes rolling easier and produces a tender bite.
• Keep the dough and rolled rounds covered to prevent drying, which leads to cracking.
• Dock (lightly prick) the center to control bubbles while still encouraging pretty blisters.
• Heat matters: a fully preheated cast-iron surface gives signature leopard spots without toughness.
• For the most authentic flavor and tenderness, use lard; for a lighter, dairy-free dough, use olive oil.

Variations

• Mozzarella, tomato, and basil: Swap squacquerone for fresh mozzarella, add ripe tomato slices and basil, and finish with a drizzle of olive oil.
• Roasted veggie and herbed ricotta: Spread lightly seasoned ricotta, add grilled zucchini/eggplant and roasted peppers, then arugula.
• Mortadella and pistachio: Fill with thinly sliced mortadella, a smear of stracciatella or soft ricotta, and chopped pistachios.

Storage & Make-Ahead

Dough can be made up to 48 hours ahead: wrap tightly and refrigerate, then bring to room temperature for 30–45 minutes before rolling. Rolled, uncooked rounds can be stacked between parchment, wrapped, and refrigerated up to 24 hours. Cooked piadine keep wrapped at room temperature for 1–2 days, in the refrigerator up to 5 days, or frozen up to 2 months; reheat on a dry skillet over medium heat 30–45 seconds per side until warm and pliable. Assemble with cheese and prosciutto just before serving for best texture.

Nutrition (per serving)

Approximate per filled piadina using olive oil: 510 calories; 22 g fat; 52 g carbohydrates; 20 g protein; 2 g fiber; about 1,050 mg sodium. Values will vary with lard vs. oil and exact fillings.