Lard
Strutto is one of the fats used for piadina dough; the consortium’s recipe also offers olive oil as an alternative.
- Italian name
- Strutto
- In the recipe
- Fat in piadina dough
At the table
For piadina, mix the chosen fat into flour with water and salt, then rest and roll the dough before cooking. This recipe allows lard or extra-virgin olive oil.
Choose one version and keep its proportions, rather than treating the fats as equal in every recipe.
The right tools for it
Picked for this food.
J.K. Adams Maple French Rolling Pin
For rolling the rested piadina dough into thin rounds.
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