Recipe by: Catia Camillini

Source: Personal Recipe

Serves: 4

Catia Camillini's Italian Piadina
Catia Camillini’s Italian Piadina


  • 500g plain flour
  • 75g olive oil
  • 10g baking powder
  • a pinch of Bicarbonate of Soda
  • 10g salt
  • 200g warm water


  • Melt in the water the amount of salt.
  • Place the flour in a bowl with baking powder and bicarbonate of soda, mix them well then pour the oil and the water.
  • Work all the ingredients, then place the rough dough in a working surface and work it again until a nice and smooth dough is formed: it won’t take long. This operation can be done as well with a Kitchen Aid mixer.
  • Cling film the dough and let it set and rest in the fridge for about two hours.
  • Take the dough from the fridge and let it warm up at room temperature, then divide it in four balls of the same weight and keep them covered with cling film until ready to use.
  • Place a large flat pan, or a large “Testo” made of clay, on medium fire and let it get properly hot.
  • Meanwhile, pin roll one of the four dough into a Piadina of flat round shape and few millimetres of thickness, then pinch it with the ribs of a fork.
  • Take the Piadina in your hands and gently place it on the hot “Testo”, let it cook on that side for a while before turning it on the other side; it can be turned into itself twice, maximum three times before it will be ready: some freckles will form on its surface along with a nice gold colour. If the Piadina cooks too quickly and burns the “Testo” is too hot: low down the fire.
  • Once cooked place the Piandina on a wooden board, cut it into half or four pieces, or more smaller pieces depending on how it will be eaten.
  • The triangles of Piadina have to be placed standing in vertical against each other, the round base on the board and the acute angles raised up touching each other, so air will pass through each piece. Piadina has to be immediately eaten alone or with the meal instead of bread or rice.
  • Piadina is superb with: Italian Salame, Parma Ham or any sliced “affettato”, Gorgonzola Cheese or any spreadable or hard Italian or French Cheese; with stewed meat and fish. It is excellent with Barbeque meat and sausages: take half Piadina, place on it some mix salad or grilled veggies, then a piece of Barbequed meat, fold the Piadina so filled into half and just bite it!!!
  • NOTE: Left over Piadina can be warm up on a pan or oven, or frozen and defrosted in the same way.

Download PDF version here: italian-classic-piadina-catia-camillini