Piadina with Jam (Piadina con Marmellata)

Name: Piadina with Jam (Piadina con Marmellata)
Yield: 2
Cuisine: San Marino
Ingredients: All-purpose flour — 300 g (2 1/3 cups); Baking soda — 1/2 tsp; Salt — 1 tsp; Lard or butter, softened — 50 g (3 1/2 tbsp); Warm water — 150 ml (2/3 cup); Fruit jam of choice — 150 g (1/2 cup)

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour — 300 g (2 1/3 cups)
Baking soda — 1/2 tsp
Salt — 1 tsp
Lard or butter, softened — 50 g (3 1/2 tbsp)
Warm water — 150 ml (2/3 cup)
Fruit jam of choice — 150 g (1/2 cup)

Method

Combine the flour, baking soda and salt in a bowl.
Rub in the lard or butter until the mixture resembles coarse crumbs.
Gradually add the warm water, mixing to form a smooth, firm dough.
Knead for 5 minutes, then rest covered for 30 minutes.
Divide into 4 pieces and roll each into a thin round about 3 mm thick.
Cook each piadina on a hot dry griddle for 2-3 minutes per side until lightly browned with small blisters.
Spread warm piadina with jam, fold in half, and serve immediately.

Introduction: A warm, thin flatbread folded around sweet jam, a simple and beloved Sammarinese breakfast.

Cultural Background: Piadina, shared culturally with the neighbouring Romagna region, is a daily staple across San Marino, traditionally cooked on a flat griddle called a testo and enjoyed both sweet at breakfast and savoury later in the day.

Tips: Rest the dough fully before rolling for the best texture. Cook on a dry, ungreased surface, as the fat is already in the dough.

Variations: Use Nutella instead of jam for a chocolate-hazelnut version; add a dusting of sugar for extra sweetness.

Storage: Store uncooked piadina dough wrapped in the refrigerator for up to 1 day; cooked piadina keeps in an airtight container for 1 day.

Reheating: Reheat cooked piadina briefly on a dry griddle or in a dry pan for a few seconds per side.

Nutrition: Approx. 280 kcal, 5 g protein, 42 g carbohydrate, 10 g fat per piadina.

FAQs:

Q: What is a testo?

A: A traditional flat terracotta or metal griddle used specifically for cooking piadina.

Q: Can piadina be made ahead and frozen?

A: Yes, cooked piadina freezes well; thaw and reheat briefly on a hot pan before filling.