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1
Combine the 00 flour, baking powder, and salt in a bowl. Rub the lard into the flour until the mixture resembles coarse crumbs with no visible fat remaining.
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2
Add the lukewarm water gradually and work to a smooth, firm dough. Rest, covered, for 10 minutes. The dough should be supple and not sticky.
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3
Divide the dough into four equal pieces. Roll each on a lightly floured surface to a disc of approximately 3 mm thickness and slightly smaller in diameter than the testo, so the piadina can be turned without folding over the edge.
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4
Preheat the testo over a medium-high flame for a full 5 minutes. This is where the dish lives or dies: a cold testo produces slow, even cooking that toughens the dough; only a properly preheated testo generates the rapid surface heat that raises blisters and chars the piadina in spots — the defining texture of the Romagnola flatbread. The surface is ready when a pinch of flour dropped onto it colours within 10 seconds.
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5
Lay one disc on the hot testo. Cook for 2 minutes on the first side. Dark blisters will appear across the surface and the underside will show irregular char spots when lifted at the edge.
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6
Turn and cook the second side for 2 minutes. The piadina is done when both faces carry blisters and char, the edges are dry, and the disc is still pliable rather than rigid.
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7
Remove from the testo and fill immediately while hot. Spread squacquerone generously across one half; the heat of the piadina will begin to melt and soften the cheese. Scatter rocket over the cheese. Fold the piadina in half — never lay it flat — so the filling is enclosed and cannot spill. Serve at once.