We live in Le Marche & around every corner you will find Piadine or crescia. Piadine is an Italian flat bread – everyone & town has a different take on this. This recipe varies greatly – some add eggs, baking soda, &/or milk. Ask five Marchigiani & you’ll get six different recipes! Here is Jason’s version. Always delicious & perfect with pecorino & a thinly sliced prosciutto! (Sorry this one is in grams)

  • Yield: 8
  • Difficulty: Easy
  • Total: 30

Ingredients (4)

  • 15g Strutto (pork fat)
  • 350g Ferina (flour)
  • Aqua (water)
  • pinch Sale (salt)


  1. Combine flour & salt.
  2. Cut the fat into the flour.
  3. Pour onto cutting board & make a well in the center. Enough tepid water to make a smooth dough.
  4. Let it rest for 15 minutes.
  5. Take golf ball size chunks of dough, roll into circle.
  6. Grill both sides over hot coals on the fire.