Tempo di Lettura: < 1 minuto

The flatbread from Emilia-Romagna is one of the most popular dishes in the culture of Italian street food.
This recipe has a very ancient and simple origin and it’s perfect to be filled with Prosciutto di San Daniele.

Today we are suggesting the most classic version of the flat bread from Emilia-Romagna, that is filled with prosciutto crudo di San Daniele, squacquerone cheese, a soft cheese typical of that area and arugula, but you can have fun filling it as you wish.

Recipe for the flatbread from Emilia-Romagna with Prosciutto di San Daniele, arugula and squacquerone cheese

Piadina with Prosciutto di San Daniele, arugula and squacquerone cheese (soft cheese)

Piadina romagnola con Prosciutto di San Daniele, squacquerone e rucola
Prep Time 1 hr 10 mins
Total Time 1 hr 16 mins
Course Main course
Servings 6 flatbreads


  • 500 g all-purpose flour
  • 180 ml water
  • 100 g lard
  • 1 teaspoon baking soda
  • 15 g salt


  • Put the flour, salt, baking soda and lard in a bowl and start mixing with your hands.
  • Add the water little by little and continue kneading until you get a nice dough.
  • Cover the dough with a towel or cling film and let it rest for half an hour.
  • Cut it into six equal parts and shape them into round rolls.
  • Cover and let them rest for half an hour, then roll them out with a rolling pin until you get 2mm thick rounds.
  • Cook the flatbreads on a very hot pancake griddle for 3 minutes on each side, then fold in two and fill with arugula, squacquerone chesee and Prosciutto di San Daniele

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