4 tablespoons (60 grams) lard of Mora di Romagna or olive oil
1 teaspoon (10 grams) baking powder
Scant teaspoon (8 grams) medium-grain Sale Dolce di Cervia “Sweet Salt of Cervia” or coarse salt
Prosciutto di Parma, for serving
Parmigiano Reggiano, for serving
Put the flour onto a work surface and create a “well’ in the center of the flour. Add the lard or olive oil then mix the flour into the center, gradually, a little at a time, adding a bit of warm water until dough is formed.
Knead the dough until silky, about ten minutes. Divide the dough into five balls. Roll out the ball about 15 millimeters thick. Heat a non-stick skillet until hot, then cook the piadina on one side for about a minute, piercing it with a fork tip several times. Turn and cook on the other side, again piercing it with a fork. Repeat two more times, until done, about five minutes. Repeat with the other sections. Best served hot off the skillet!
To serve: Cut the piadiana in half, top with a several slices of Prosciutto di Parma and lots of thinly shaved Parmigiano Reggiano. If you like, add a bit of arugula. Top with the other half of the piadina, cut in half again and serve.