Piadina
A thin griddled flatbread from Romagna, filled with prosciutto, squacquerone cheese, and fresh rocket.
Origin Story
Piadina romagnola is the street bread of the Emilia-Romagna region of northern Italy, made from unleavened dough cooked on a hot clay or iron griddle called a testo. References to the piadina date to the 14th century. It has always been working-class food — simple, fast, made fresh and eaten immediately.
Cultural Context
The piadina is the snack food of Rimini and Ravenna, sold from dedicated kiosks called piadinerie across Romagna. Since 2014 it carries a Protected Geographical Indication (PGI) status. Fillings are local and specific: squacquerone (a soft, tangy cow's milk cheese), Parma ham, and wild rocket is the classic combination — simple and extraordinary.
Recipe
Mix 500g flour, 130ml warm water, 60ml lard or olive oil, 1 teaspoon salt, and a pinch of bicarbonate of soda into a smooth dough. Rest 30 minutes. Roll into thin discs and cook on a dry griddle until charred spots appear, about 2 minutes per side. Fill immediately with squacquerone, prosciutto crudo, and rocket. Fold in half and eat.