- Either a large (12 inch, or 30 cm) diameter non-stick skillet or griddle
- A rolling pin
- 2 1/4 pounds (1 k) unbleached flour
- A heaping tablespoon (20 g) of salt
- A little less than 1/2 pound (200 g) rendered lard
- Hot water
A few observations:
- You can halve the recipe if there are just two of you, but you can also make the full recipe and keep half the piadine in the refrigerator (they'll keep for a week), to cook when needed.
- Romagnoli are known for their love of lard, and one of the people running the piadina course I took at Riccione's Bagno 97 Adolfo, La Spiaggia delle Donne (more on this anon) told me she sometimes buys cured lardo di colonnata, and chops it with a heated knife, which renders the fat while freeing up bits of lean meat. This makes for a much richer piadina.
- If you instead would rather not use lard, you can use olive oil -- about 200 ml, or 4/5 cup. The result will be a considerably lighter piadina.
