Coppia ferrarese (VisitFerrara home recipe)
Ferrara’s paired bread twists have four pointed horns joined at a soft centre. This VisitFerrara home recipe uses type 0 flour, water, oil, lard, malt and a choice of sourdough or yeast.
Piadina romagnola (Barbara Farinelli's home recipe)
Piadina romagnola · piada
Eight soft Romagna-style flatbreads made from type 00 wheat flour, lard, honey, baker's yeast, milk and salt. Rest the dough for an hour, roll 3–4 mm rounds and cook them quickly on a hot griddle or heavy pan.
Barbara Farinelli's eight-piece batch
This entry follows Barbara Farinelli's home recipe titled Piadina romagnola. The dough uses 500 g type 00 wheat flour, 10 g fine salt, 50 g lard, 1 teaspoon honey, 12.5 g brewer's yeast and 250 ml cow's milk. The author specifies whole or semi-skimmed milk but does not identify the form of the yeast. The ingredients make about 800 g dough, portioned into eight rounds of roughly 100 g each.
The home recipe offers extra-virgin olive oil instead of lard as a vegetarian alternative. The measured method here follows its lard branch. The page names Romagna but provides no dated history and does not establish that this home formula meets a protected IGP specification.
Sources for this section
Mix, rest and roll
Mix the salt through the sifted flour, then make a well for the lard and honey. Dissolve the yeast in just-lukewarm milk and add it to the flour. Knead until the dough becomes soft and elastic, shape it into a ball, cover it with a clean cloth and rest it for 1 hour in a sheltered place.
Divide the rested dough into eight equal pieces and roll each to 3–4 mm thickness. Prepare all the rounds before cooking, because Barbara Farinelli notes that each one cooks quickly. Lightly flour the surface and rolling pin to prevent sticking.
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Cook on a testo or heavy pan
Barbara Farinelli recommends a terracotta testo over a lively fire, with a cast-iron testo or thick-bottomed non-stick pan as home alternatives. Her page estimates that terracotta may need up to 20 minutes to heat and cast iron about 5 minutes. It gives no measured surface temperature or per-piadina duration.
Cook one round at a time. Rotate it clockwise with a spatula and turn it often. The recipe's visual finish is well browned; it warns that excessive cooking makes the bread dry or bitter. Serve it immediately with cured meat, cheese or vegetables.
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Flour handling
Raw flour may carry harmful bacteria. Do not taste the uncooked dough, and wash hands and utensils after mixing. The recipe provides no validated internal doneness temperature or storage duration; none is added here.
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History
This entry records Barbara Farinelli's present-day recipe titled Piadina romagnola. The inspected page provides no dated history or origin account and does not establish equivalence to a protected Romagna product specification.
Ingredients
Yield 8 piadine · Scaling: source batch only
500 g
Fine salt
10 g
50 g
4.9 mL1 tsp as recorded
12.5 g
The recipe does not identify the yeast's form.Cow's milkWhole or semi-skimmed; warm until just lukewarm before dissolving the yeast.
250 mL
Method
Risks and precautions · Standard risk
Pathogens in raw flour
The dough contains raw wheat flour; flour can carry harmful bacteria and should not be tasted uncooked.
Hazard sourceBurns from the hot cooking surface
The recipe cooks rounds on a well-heated terracotta or cast-iron testo or a heavy pan over a lively fire.
Hazard sourceDo not taste the raw dough; wash hands, bowls and utensils after handling flour.
Control sourceKeep hands clear of the heated testo or pan and use the spatula to turn and remove each piadina.
Control sourceDo not taste the raw flour dough.
The testo or pan becomes hot; use the spatula and keep hands clear of the cooking surface.
This batch contains wheat, milk and pork lard. The source offers olive oil instead of lard as a vegetarian version.
- Sift the flour into a bowl. Add the fine salt and mix it through the flour.
- Make a well in the centre and add the lard and honey.
- Warm the milk until just lukewarm and dissolve the brewer's yeast in it. Pour the milk mixture into the flour and mix until the ingredients come together.
- Turn the dough onto a work surface and knead briefly until it is soft and elastic. Shape it into a ball, cover it with a clean cloth and let it rest for 1 hour in a sheltered place.
- Divide the dough into 8 equal pieces of about 100 g each. Roll each into a round 3–4 mm thick, dusting the work surface and rolling pin lightly with flour as needed.
- Heat a terracotta testo over a lively fire; Barbara Farinelli estimates that it may take up to 20 minutes. A cast-iron testo or thick-bottomed non-stick pan is an alternative; her page estimates about 5 minutes for cast iron.
- Place one round on the well-heated cooking surface. Turn it often and rotate it clockwise with a spatula. Remove it when well browned; the source warns that too much cooking makes the bread dry or bitter.
- Serve immediately with cured meats, cheese or vegetables. The vegetarian alternative in Barbara Farinelli's recipe replaces the lard with 3 tablespoons of extra-virgin olive oil; this entry's measured batch follows the lard version.
Conditions
Yield8 piadine
Fermentation1 h
Places
Romagna
Modern adaptation · Region evidenceBarbara Farinelli's page is titled Piadina romagnola. This supports a regional style association for the modern home recipe, not a precise birthplace or equivalence to a protected IGP specification.
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Sources
Le ricette dello spicchio d'aglioInspiration · Method · Food use · Geography
Ricetta - Piadina romagnolaThe recipe lists 500 g type 00 wheat flour, 10 g fine salt, 50 g lard, 1 tsp honey, 12.5 g lievito di birra and 250 ml whole or semi-skimmed cow's milk. Its vegetarian version uses 3 tbsp extra-virgin olive oil instead of the lard.
The method dissolves yeast in lukewarm milk, kneads a soft elastic dough, rests it covered for 1 hour, divides it into eight portions of about 100 g and rolls 3–4 mm piadine.
The page recommends a terracotta testo over a lively fire, or cast iron or a thick-bottomed non-stick pan; it estimates preheating at up to 20 minutes for terracotta and about 5 minutes for cast iron, but gives no measured surface temperature or per-round cooking time.
It says to turn often and remove the rounds well browned before they dry out or become bitter; it lists 1 hour 30 minutes total and says to serve immediately with cured meats, cheese or vegetables.
Cited in: Barbara Farinelli's eight-piece batch; Mix, rest and roll; Cook on a testo or heavy pan
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour can carry harmful bacteria; do not taste raw flour dough and clean hands and utensils after handling it.
Cited in: Flour handling