Piadinas with extra virgin olive oil are a lighter and more genuine variant of the classic piadina from Romagna, ideal for those looking for a soft, flavorful and lard-free dough. Prepared with a few simple ingredients-flour, water, salt, and high-quality EVO oil-they offer all the flavor of tradition, with an eye on lightness.
Perfect for stuffing with cold cuts, cheeses, vegetables or spreads, they are versatile and ready in minutes, ideal for a quick lunch, a tasty snack or a casual dinner. Discover the easy recipe and all the tips for making fragrant, light piadinas, homemade with love.
1. Sift the flour and put it in a bowl. Add the water and mix well. Add the oil in a trickle, continuing to mix.
2. When the dough starts to become firm, place it on the pastry board. Add a pinch of salt and knead with your hands until you get a smooth, homogeneous dough ball.
3. After letting it rest for 5 minutes, divide the loaf into 4 parts and roll it out with a rolling pin until you have 4 thin disks.
4. Let stand for about 5 minutes. In the meantime, heat the skillet over high heat, on the largest stove.
5. As soon as it is hot, lay the first disc of dough on it. When the piadina begins to puff up, forming bubbles, turn it over and let it cook on the other side for a few moments.
6. Remove from the pan, let it cool slightly and stuff to taste.
Piadinas with extra virgin olive oil: tips not to go wrong!
While it is true that very few ingredients are needed to make piadinas, it is also true that they must be processed in the right way:
Use lukewarm water-this way it will blend better with the other ingredients.
Sift the flour before using it, so it will prevent lumps from forming.
To make a smooth dough, add the oil in a trickle, without stopping mixing.
To cook piadinas, if possible use a cast-iron skillet, which transmits heat more evenly.
Don't leave the piadinas on the heat too long: as soon as they start to bubble, turn them over, wait a few seconds and remove them from the pan immediately-this way they will stay soft and, after filling them, you can roll or fold them without any problems.
Piadinas: why a recipe without lard?
Lard certainly contributes to the flavor of piadinas, but we assure you that extra virgin olive oil is no less, besides having the advantage of being a healthier and more digestible ingredient. Piadinas prepared with extra virgin olive oil are then also perfect for those who follow a vegan diet.
Extra virgin olive oil is not only not bad for us, but also helps improve our health, because:
The antioxidants it contains fight free radicals, and thus cellular aging.
The "good" fats that compose it help regulate blood cholesterol levels.
It gives extra flavor to all foods, but at the same time it is very digestible and does not burden the liver.
For our piadinas, we used Farchioni Extra Virgin Olive Oil 100% Italian, cold-pressed, made with olives from our territory harvested in the best production areas. This delicate oil, with a slightly fruity flavor, is very versatile in cooking, and is particularly suitable for piadina dough.
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