The LEGÙ® piadina is quick to prepare, gluten-free and rich in vegetable proteins!


For the piadina:
• 100 g LEGÙ® blend of Italian legume flours
• 15 g sunflower oil
• 15 g EVO olive oil
• 3 g salt
• 100 g water
• 6 g natural instant yeast

For the filling:
• Stracchino/Crescenza, tomatoes, arugula to taste


In a bowl, mix flour, salt, yeast.
Add water, sunflower oil, olive oil and mix well with the help of one hand.
Work the dough well until you get an elastic consistency.
Divide the dough in half and form two balls.
Roll out with a rolling pin to a thickness of about ½ cm.
You can help spread it by oiling the paino well or with 2 sheets of parchment paper/cling film.
Heat a non-stick griddle or pan.
Then place the disc of pasta and cook over low heat for about 2 minutes per side.

Stuff to taste, we recommend stracchino, arugula and cherry tomatoes!