Pan & Wok
Piadina romagnola
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Fresh from the hot pan, these thin flatbreads remain pliable. Filled with creamy cheese, rocket and tomatoes, they become an uncomplicated meal.
Timing
- For: 6 flatbreads
- Preparation: 20 mins.
- Cooking time: 18 mins.
- Rest time: 30 min.
Estimated nutrition
per piece · Calculated for 6 pieces.
- Energy
- ≈ 450 kcal
- Protein
- ≈ 10.9 g
- Carbohydrates
- ≈ 61.8 g
- Fat
- ≈ 16.7 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 445–460 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500 g wheat flour · ≈ 500 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 250 ml lukewarm water · ≈ 250 g · Assumed quantity / reference product
Trinkwasser (N110000) - 60 g lard or 55 ml olive oil · ≈ 60 g · Assumed quantity / reference product
Schweinefett/Schweineschmalz (Q860000) - 150 g squacquerone or cream cheese for serving · ≈ 150 g · Assumed quantity / reference product
Frischkäsezubereitung Natur, mind. 60 % Fett i. Tr. (M710800) - Rocket and tomatoes for topping · ≈ 240 g · Assumed quantity / reference product
Piadina topping scenario: 200 g tomato + 40 g rocket (MODEL:TOPPING)
Varied quantity range: 120–360 g
Not included in the base calculation
- 10g salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp baking powder optional · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g wheat flour
- 250 ml lukewarm water
- 60 g lard or 55 ml olive oil
- 10g salt
- 1 tsp baking powder optional
- 150 g squacquerone or cream cheese for serving
- Rocket and tomatoes for topping
Instructions
- Mix flour with salt and optionally baking powder. Work in lard or olive oil and gradually add water.
- Knead everything into a smooth dough for about 8 minutes, cover and let rest for 30 minutes.
- Divide into 6 equal portions and roll out thinly to a diameter of about 22 cm.
- Heat a heavy pan over a high heat but not smoking. Bake the flatbreads without additional fat for 2-3 minutes on each side until brown spots appear.
- While still warm, fill with cheese, rocket and tomatoes if desired and fold.
Tips
- Piadina is a flatbread from Romagna; This home version offers a lard and an oil version.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
