Piadina Romagnola (Romagna-style flat bread)
Piadina Romagnola (Romagna-style flat bread) is the queen of Italian street food: a simple and authentic recipe which can be stuffed with both…
- Easy
- 34 min
- Kcal 488
Spianata romagnola
250
Calories per serving
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 250
- Carbohydrates g 42.4
- of which sugars g 1.2
- Protein g 7
- Fats g 5.9
- of which saturated fat g 0.89
- Fiber g 1.6
- Sodium mg 546
- Difficulty: Average
- Prep time: 20 min
- Cook time: 30 min
- Makes: pieces
- Cost: Low
- Note at least two more hours to let the dough rise
PRESENTATION
If you're looking to dive right into the heart of Romagna, the Spianata Romagnola is your go-to. This Italian flatbread is a classic. Really good stuff. It's soft and slightly tender, which makes it a staple in the region. It's known for its moist texture and tasty salty kick. Traditionally, it's topped with coarse salt and rosemary. So, so crispy and aromatic. Sometimes, you'll even discover bits of lard or pancetta tucked inside, giving every bite a rich, almost buttery taste. And the sauce? People in Romagna love tearing off pieces to enjoy with their favorite cold cuts or cheeses. Pretty simple. It's a common sight at gatherings, or just as a snack with friends.
The Spianata Romagnola recipe isn't just about the bread—it’s about the moments it brings to the table. Whether you're starting a meal or simply grabbing a mid-afternoon snack, it's a joy. Throughout the Romagna region, everyone has their unique way of crafting this traditional Italian bread. Some prefer it thicker, while others enjoy a thinner, more golden version. Either way. It's a big part of local meals, sometimes even replacing regular bread.
What’s really fantastic about this Romagna flatbread is its versatility—pair it with prosciutto, salami, or a slice of soft, fresh cheese. There are also exciting variations. You know, where additional herbs are mixed in, or lard is swapped for pancetta. Really, a fun twist on flavor. That's what makes homemade Spianata Romagnola special: it’s simple, warm, and always feels inviting, whether fresh out of the oven or served at room temperature. For anyone who appreciates regional Italian cuisine and authentic Italian bread recipes, this one's a must-try—not just for its taste, but for its ability to bring people together around the table. It’s more than just a dish; it’s a slice of Romagna’s bright culture, perfect for sharing moments and creating memories. Really, it is.
INGREDIENTS
250
Calories per serving
- Ingredients for 850 g of dough
- Type 00 flour 2 cups (250 g)
- Manitoba flour 2 cups (250 g)
- Water 1 ¼ cup (300 ml)
- Fine salt 1 ¾ tsp (10 g)
- Malt 1 tsp
- Extra virgin olive oil 2 tbsp (30 g)
- Brewer's yeast 1 tsp (4 g)
- Ingredients for sprinkling
- Extra virgin olive oil 2 spoonfuls
- Coarse salt to taste
- Rosemary 1 sprig
Preparation
How to prepare Spianata romagnola
To prepare the Romagna flatbread, start by sifting the two flours into a large bowl 1. Place the yeast in a small bowl and add a teaspoon of malt (or sugar) 2 and a little water (taken from the total amount in the recipe), then mix until the yeast is completely dissolved 3.
In the remaining water, dissolve the fine salt 4 and 2 tbsps of extra virgin olive oil 5. Add the yeast mixture to the sifted flours 6
and mix with your fingertips to incorporate it 7, then also add the water, salt, and oil mixture 8, kneading everything carefully 9. Once the ingredients are well combined, continue to work the dough on a work surface for at least 10 minutes until you obtain a smooth and homogeneous mixture.
Put the obtained dough in a bowl sprinkled with a little flour, cover with plastic wrap, and let it rise for at least two hours in the oven turned off but with the light on 10. After the indicated time, the dough will have doubled in volume 11. At this point, take a baking sheet with a sheet of parchment paper and sprinkle it with 2 tablespoons of oil 12,
then take the dough and roll it out with your hands 13. Use your fingertips to make indentations in the flatbread 14, then sprinkle with coarse salt (not excessively) and rosemary needles on the surface 15 and let it rise for 30-40 minutes in the oven turned off with the light on. Bake the flatbread in a preheated oven at 390°F for about 30 minutes, until it is golden brown. Remove the flatbread from the oven and place it on a rack to prevent the sweating from making it lose its crunchiness. As soon as it is warm, cut the Romagna flatbread and serve it with cold cuts and cheeses.
Storage
Curiosity
For the translation of some texts, artificial intelligence tools may have been used.
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