Griddled Flatbread From Romagna

Preparation info
  • Serves


    • Difficulty


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By Joyce Goldstein

Published 2001

  • About

Piadena is peasant food gone fashionable. At one time this rustic flatbread from Romagna was cooked on an unglazed terra-cotta stone called a testo. Today everyone seems to use a cast-iron griddle. The dough can be prepared ahead of time and refrigerated, as you might do with pizza dough. It is then rolled out, slapped onto a hot griddle, and cooked briefly on both sides until speckled golden brown. While it is still hot, it is folded around slices of salami or prosciutto, a clump of cooked