Wednesday, October 11, 2006


It's another reminder that Monday 16th October is World Bread Day and Zorra from Kochtopf is hosting an event to celebrate. I thought I'd make something that comes from my mother's region of Emilia-Romagna in Italy.

Piadina are traditional, unleavened flatbread and in their most basic forms, made only with flour, lard, salt and enough water to form a soft dough. After a short resting period, the dough is rolled out to form rough circles and then cooked upon the testaroli, a special metal grill.

For this version, butter and milk replace the lard and the piadini are dry-fried in a cast-iron ridge pan to give those wonderful ridge marks.


[Makes 2]

150 grams plain flour
½ teaspoon baking powder
freshly ground salt
30 grams butter
80ml milk

Place the flour, baking powder, salt and butter in a food processor and pulse until it resembles breadcrumbs. Pour in the milk and pulse again until a dough forms.

Turn this soft dough onto a board and knead briefly until smooth and holds it's shape. Roll into a ball and place in a bowl. Cover and let it rest for half an hour.

Cut the dough into two and roll each portion into an rough oblong.

Heat up a grill or fry-pan and add the piadina. Cook for a few minutes before turning. Press down with a spatula to limit it's rising and continue cooking for another few minutes.

Remove and fold in half - this helps to stop it cracking when cold. While this is cooling, cook the second piadina.

Traditionally, piadina is eaten with prosciutto - folded in half, it's just like a sandwich.


For this piadina, I've used a variety of lettuce, thinly sliced prosciutto, salad onion and camembert. The residual heat in the piadina making it extremely enticing.

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  1. You you have any idea how much better your piadina looks (both the bread and the filling) than the ones on offer in Milan?

  2. Beautiful as always - your grill marks are perfect. I think I might try this on the weekend. Anything that has prosciutto in it sounds good to me.

  3. Thanks Susan - but at least with the piadina in milan they have the benefit of being in milan

    Thanks Sara - proscuitto makes everything tastier!

    Thanks Paz!


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