Pizza Bianca con Mortadella
The Roman afternoon panino: a warm length of pizza bianca cut with scissors at a forno counter, lined with hand-sliced mortadella, folded once, and handed across.
Andrew Lekashman
Pizza Bianca con Fichi
A late-summer Roman build that cannot be made off-season: pizza bianca opened and layered with prosciutto crudo and split settembrini figs, sold by the etto from August to October.
Pitta con Cicoli
A Calabrian leavened ring with pork cracklings folded into the dough at the second rise: thrift bread of the pig-slaughter weeks.
Pitta Calabrese
A Calabrian leavened ring with a baked-in central vent, split horizontally at the counter and filled to order: the crown vehicle the south's oily, assertive fillings ride on.
Piadineria Style (Gourmet)
La Piadineria grew a 1994 Brescia counter into over five hundred outlets fed by one Montirone dough plant. The gourmet build loads DOP cheese and shaved truffle onto a shipped chain round.
Piadina Romagnola
Before anything is folded inside, the piadina is just the flatbread, and every other piadina is measured against it. Three decisions hold it: which fat, how thin, how hot the testo.
Piadina Kebab
The spit-roasted kebab filling carried in a Romagna piadina instead of Turkish flatbread. A 1990s immigrant-counter graft of a nineteenth-century spit onto a medieval griddle round.
Piadina Farcita Mista
A piadina mista is the loaded fold: cured meat, soft squacquerone, and rocket run together in one warm Romagnol round, each part covering the gap the next one leaves.
Piadina con Verdure Grigliate
Courgette, aubergine, and peppers grilled dry and folded into a Romagna piadina. The grill does to the filling what the testo does to the bread: it chars and concentrates, never steams.
Piadina con Stracchino
Two ingredients, no condiment, the heat doing all the work: a warm Romagnola piadina folded around cold stracchino, which slackens into the crumb the moment they meet.
Piadina con Squacquerone e Rucola
A heaped spoon of pourable squacquerone PDO and a peppery handful of wild rocket folded into a warm Romagnola piadina: the year-round meatless bestseller of the kiosk case.
Piadina con Salsiccia
Piadina with grilled fresh sausage, often crumbled.
Piadina con Salsiccia e Cipolla
Grilled sausage with caramelized onions in piadina.
Piadina con Prosciutto e Squacquerone
Squacquerone goes on so loose it nearly runs off the knife; the prosciutto crudo is salt-cured to the opposite extreme. Romagna's definitive piadina folds two opposites warm to cool each other.
Piadina con Prosciutto Crudo
Piadina with prosciutto crudo (often Parma ham); classic simple filling.
Piadina con Porchetta
Piadina con porchetta is a borrow: central Italy's slow-roasted festival pig, sliced with a shard of crackling, folded into Romagna's thin coastal flatbread. A roast and a round from two regions.
Piadina con Nutella
Sweet piadina with Nutella; popular dessert version.
Piadina con Mortadella
Piadina with mortadella Bologna; the great Bolognese sausage.
Piadina con Marmellata
Piadina with jam; sweet breakfast or snack.
Piadina con Erbe di Campo
An unleavened Romagnol piadina folded warm around foraged hedge greens, sautéed long in oil with garlic and chilli, with a smear of fresh squacquerone as bind.
Piadina con Crescenza
A freckled Romagnol round folded hot around cold crescenza, or far more often its wetter local cousin squacquerone, the cheese the kiosks pour and still call by the drier name at the wooden ledge.
Panuozzo
A wood-oven sandwich from Gragnano: a length of Neapolitan pizza dough baked plain until it puffs, then split, filled with mozzarella and a cured meat, and sent back into the oven to crisp and melt.