Leondina’s Piadina

Leondina always makes this recipe when she needs a quick, tasty meal—especially when her family has homemade prosciutto. They prepare and cure it in the cellar every year, so it’s a real treat. She skips using lard in this recipe because she says it makes the piadine too heavy. Olive oil keeps them light and gives a delicate flavour. That’s how Leondina likes to make them!

Ingredients

Method

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Step 1

Pour the flour onto a cutting board and make a well in the center, like a little fountain. Into the well, add the olive oil, baking powder, and salt.

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For

5

M

I

500

g

Type 0 flour

50

ml

Olive oil, about

2

pinch

Baking soda, around 3 g

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Notes

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