Piadina without lard

Name: Piadina without lard
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Type 00 flour 2 ¾ cups; Water 0.7 cup; Extra virgin olive oil 2 ½ tbsp; Fine salt 1 pinch

it de es fr br

394

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 394
Carbohydrates g 69.9
of which sugars g 1.5
Protein g 9.6
Fats g 9.3
of which saturated fat g 1.4
Fiber g 2.2
Sodium mg 297

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Very low
Note + 30 min. of dough resting

PRESENTATION

If you ever find yourself wandering around Emilia-Romagna, you're gonna see piadina without lard everywhere. Seriously, it is like a delicious staple there. You know, an Italian flatbread recipe that’s not just about food. It's more of a tradition. The classic version? Yeah, it uses lard. But the piadina with olive oil—and here's the thing—it's perfect if you want a vegetarian twist or just like that light, slightly crisp edge olive oil gives. You still get a lard-free piadina that's as tender and chewy as ever, with a fresh vibe that lets your fillings really shine.

So here's the deal: it’s all about keeping it simple—flour, water, and some good quality olive oil. And yet, it always has that cozy "feels like home" touch. Walk through markets or street food spots from Rimini to Ravenna, and you'll see piadine stuffed with everything from melty cheese to salty meats and roasted veggies. People there, they're really passionate about their Romagna flatbread. And they’ll probably tell you that the fun part is in the fillings.

All over the region, everyone’s got their own favorite twist on a piadina without lard. Sometimes it’s —prosciutto crudo with creamy brie, or speck with smoky scamorza. Other times, folks go for the fresh, herby taste of grilled veggies, arugula, or maybe a soft cheese spread for a lighter touch. The thing is, this healthy piadina recipe is all about making it your own. Whatever you’re craving that day, go for it!

In Romagna, grabbing a piadina loaded with your choice of fillings is pretty much a regular thing—quick lunch, late-night snack, or something to share with friends. The olive oil piadina holds up, whether you stuff it with crunchy salad or rich, melty cheese. You get that warm, homemade feel—and let’s be honest—there’s nothing fussy about it. Just good food, made simple, meant to be enjoyed your way.

How to prepare Piadina without lard

To prepare the piadina without lard, take a large bowl and pour in the flour, water 1, olive oil 2, and salt 3.

Knead quickly with your hands to obtain a compact and homogeneous dough 4, then transfer the dough to the work surface and divide it into 4 parts with a dough scraper 5. Quickly roll each portion of dough between your hands to form a ball 6.

Place the obtained balls on a tray, cover with plastic wrap and let them rest at room temperature for 30 minutes 7. After this time, roll each ball with a rolling pin on a lightly floured surface 8 to a thickness of 1/8 inch 9.

Heat a large pan well and cook one piadina at a time for about 2-3 minutes per side, rotating it with your hand to prevent air bubbles from forming 10 11. Stack the piadinas on top of each other as they are ready 12. Your piadina without lard is ready to be filled and enjoyed!

Storage

It is recommended to consume the piadina without lard as soon as it is ready, to best enjoy its fragrance. They can be stored well covered for up to 2-3 days.

You can freeze them after cooking and letting them cool.