Preparation: 10 minutes preparation + 30 minutes resting + 10 minutes to roll out the pieces
Cooking time: 2-4 minutes
depending on the thickness of the piadina


  • Spadoni Piadina Romagnola Mix
  • 100 g of lard or 75 g of extra-virgin olive oil
  • 225 ml water

For best results, we advise making sure that all the ingredients are at room temperature.


Pour the Piadina Mix into a bowl (or into the mixer), add the lard (or alternatively the extra-virgin olive oil), and the water at around 22°C, and work by hand (or in the mixer) until you have a solid, smooth, homogeneous dough. Leave to rest for at least 30 minutes, covered with a cloth. With a spatula, or by hand, divide the dough into pieces with the desired weight (5 pieces weighing around 165 g or 7 pieces weighing around 115 g) and form little balls, covering them with a cloth. Dust the work surface with flour and roll out the balls with a machine or a rolling pin, until you have a thin disc 24-26 cm in diameter. Cook the disc for a few minutes, on both sides, on a well-heated cast iron griddle (or a terracotta oven dish). Alternatively, you can also use a 28 cm non-stick frying pan.

Romagna-style Piadina