Piadina Sandwich Breakfast with Salad and Tomatoes – Cristian Ungureanu CC0

Piadina is a specialty of the Romagna region, made of a disk of pasta that can be substituted for bread. It can be eaten with soft cheese (squaquarone, a delicacy of Romagna) or with prosciutto either cotto or Crudo. Piadina is best served warm and must be cooked on the proper flat iron pan called a testo, on a lively flame.


2 lbs. white flour
1 oz. fresh strutto
fine salt

How to make the Piadina:

Pour the flour on the pastry board forming a cone with a cavity on the top (a fontana in Italian, i.e. “like a fountain”). Add the strutto and knead the dough using just enough lukewarm salted water (not hot) so as to obtain a rather firm dough. Knead vigorously for 10 min. and divide the dough into pieces to be rolled out or stretched by hand to make each piadina about 8 in. in diameter.

Heat up the testo on burning coal, or on a stove, and lay on a disk of dough (do not brush with oil). Let cook well on one side and then turn it over; when you notice little charred bubbles forming on the disk, the dough is ready. Continue cooking several disks of piadina in this way, placing the ones that are ready in a pile so that they keep warm.

Serve piadina either plain instead of bread or folded over with a filling such as: cheese, mortadella, prosciutto, or a cooked green vegetable, such as chicory or bitter broccoli.

Piadina can also be cooked into an 8-in. round cast iron pan.

Serves 4-6

Regional recipe from Emilia-Romagna

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.