The piadina is a culinary specialty typical of Emilia-Romagna. It is an unleavened bread, round and thin, which is cooked on a griddle called a testo. It is excellent enjoyed on its own or filled with ham, cheese and vegetables.
Knead 500 g of flour with 200 g of lard, salt to taste, a pinch of baking soda and enough water to obtain a firm dough.
Divide the dough into pieces the size of a fist.
Roll out with a rolling pin to make 15 cm circles, about 1/2 cm thick.
Cook the piadina on the testo (heated iron griddle).
Turn it often and prick the surface with the tines of a fork to prevent air bubbles.
Eat it hot, filled with ham, cheese, cooked greens, salad, etc.
testo
pan
Italy
| Energy (kcal) | 483.5 |
| Carbohydrates (g) | 50.92 |
| of which Sugars (g) | 1.21 |
| Fat (g) | 28.67 |
| of which Saturates (g) | 12.14 |
| Protein (g) | 7.91 |
| Fiber (g) | 1.56 |
