Piadina

History

The piadina romagnola has been a staple of the Romagna region — modern-day Emilia-Romagna — for centuries, made from unleavened flatbread cooked on a terracotta griddle called a testo. Historically it was the bread of the poor, eaten with whatever was available. In the 20th century it became the defining street food of the Adriatic coast, sold from kiosks called piadinerie, typically filled with prosciutto crudo, creamy squacquerone cheese and fresh arugula. It is now protected by an IGP (Protected Geographical Indication) designation.

Ingredients

• Piadina flatbread (thin, unleavened white flour flatbread)
• Prosciutto crudo (or cooked ham)
• Squacquerone cheese (or stracchino)
• Fresh arugula
• Extra-virgin olive oil
• Black pepper

How to Make

1. 1Cook piadina on a hot dry griddle or cast-iron pan for 1–2 minutes per side until lightly charred and puffed.
2. 2While still warm, spread squacquerone cheese generously over one half.
3. 3Layer prosciutto crudo over the cheese.
4. 4Add a handful of fresh arugula.
5. 5Drizzle lightly with extra-virgin olive oil and season with black pepper.
6. 6Fold in half and serve immediately.

Known for it

• Casina del BoscoViale Antonio Beccadelli, 15, 47921 Rimini RN, Italy