Ristorante La Scuderia
Ingredients and quantities

Quantities for 4 people:

For the piadina

  • 1kg flour
  • 150g lard
  • 20g salt
  • 20g dry yeast
  • milk for kneading
  • 150g Dozza ham
  • 150g traditional salami with lardons
  • 100g country-style dried sausage
  • 60g cured pork neck
  • 100g traditional green pork scratchings
  • 60g cured pork cheek
  • 200g squacquerone di Romagna PDO
Accompanying wines:
Sparkling Colli d’Imola DOC Pignoletto

Typical local cold cuts, squacquerone di Romagna PDO and piadina

Fresh homemade dough

Type of recipe: Appetizers

Click on the photos to enlarge

Preparation method:

For the piadina: combine all the ingredients and then allow the dough to rest for about 1 hour in a container. Divide into small balls, weighing approx. 100g each. Roll out into a circular shape and cook on a hot plate or in cast iron pan.

Put all the remaining ingredients – sliced cold cuts, squacquerone cheese - and freshly-cooked piadina cut into segments onto plates and serve.

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