Chrono Piadina Romagnola

Chrono Piadina Romagnola


  • 500 g flour (mix of spelt and some other per your wish)
  • 200 g water
  • 150 g pork fat
  • 10 g sea salt
  • 4 g baking powder
  • 4 g baking soda


Piadina Romagnola is a thin Italian flatbread, typically prepared in the Romagna historical region. Style, texture and crunchiness of piadina change from city to city, even from house to house. This chrono version is also pretty easy to make. From the listed ingredients knead the dough well with your hands and leave to rest for 2 hours. Then stretch the dough with rolling pin on floured surface into thin circles. Heat the frying pan well, then reduce temperature and bake from both sides, until get nice golden brown color. Then wrap in the dishcloth. It is filled with young cheese, fresh tomato over it, then rocket salad and ham. Fold into triangle and briefly heat in a frying pan.

Chrono Piadina Romagnola

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