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This is one of the most known street food in Italy. It is called Piadina, it comes from Emilia Romagna, the region where you can find a lot of history, cities like Bologna, Modena, Parma and most known for its foods. You surely know lasagna, bolognese sauce, prosciutto di Parma, but you maybe never heard about piadina.
This is perfect to eat when you don’t want to cook a lot and you want something easy and fast but at the same time delicious.

INGREDIENTS for 6 piadine:
●500 grams of 00 flour
●15 grams of salt
●125 grams of pork tallow
●170 grams of water

Piadina is basically like a tacos that you can fill with wathever you want. You need only flour, pork tallow and water. Nothing else. You don’t need anything else. In a bowl pour your flour, create a little fountain and add pork tallow. If you don’t have pork tallow you can use olive oil or seeds oil. Taste of course will be different but it is accepted.
Mix the flour and pork tallow well and when the result becomes similar to sand add water in three times. Remember, before to add, be sure that the water is completely absorbed. Mix it well with your hands and transfer the dough on a cutting board to continue.
We’re almost ready. When you reach a good consistency, let the dough rest for about 30 minutes covering it. After that form a kind of sausage with the dough and divide it in six pieces of equal weight. Work them to create six little balls and let them rest again for 30 minutes.
Now it ‘s time to work hard. With a rolling pin try to work the dough to create a round shape. No worries if it is not perfect. Some people like piadina more thick, some people like it more thin. I like mine to be around 2 millimeters thick. In this way when cooked it will be soft in the middle and really crunchy outside.
When you’ve done you are ready to cook it. You need a large pan like this to cook it correctly but if you can’t find it, you can use an ordinary pan.
Warm the pan well and begin to cook your piadina. Move it fast to let it cook heavenly. If piadina starts to create some bubbles don’t worry. That’s the sign we worked well. Let it cooks for around 2 minutes per side, flip it to the other side and let it rest a bit.
When you’ve finished and until piadina is still hot, you can fill it with wathever you want.
I’ve used some of the fantastic foods I have. Prosciutto crudo, some salad, mortadella, rocket salad, and two of the most strange cheeses you can find. This one is called stracchino, and as you see it’s really soft almost like a cream. This one is called burrata. It looks like a normal mozzarella but it’s not. Burrata is mozzarella in the exterior but inside it is filled with stracciatella and heavy cream. It is delicious.
Now let’s fill our piadine close them in the typical way, by half, not like a tacos, and let’s taste them!



For commercial purposes:
totorecipes@gmail.com

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