Flatbreads

Step into our Flatbread Sandwiches category - your passport to a culinary journey across cultures! Explore the world of sandwiches made with versatile flatbreads, such as the pocket-friendly Pita from the Middle East or the cheesy Quesadilla from Mexico. Learn how these breads, thin but packed with flavors, make for the perfect vessels for an array of fillings. Remember: whether it's enveloping a Gyro or getting toasted with cheese, flatbreads are the unsung heroes of the sandwich universe.

Prosciutto e Melone in Piadina

An Italian summer antipasto rebuilt as a one-hand fold: salt-cured raw ham and ripe melon in a warm Romagnol piadina, eaten standing at a seaside chiosco.

Pizza Bianca Farcita

Pizza bianca farcita: the Roman bakery's open template, a length of salted oil flatbread split, filled with whatever the customer names, folded into a paper parcel.

Pizza Bianca con Prosciutto

Pizza bianca con prosciutto: warm Roman flatbread split open and lined with hand-shaved raw cured leg, the most-ordered single filling at every Roman bakery counter.

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.

Pizza Bianca con Fichi

A length of Roman pizza bianca, opened down the middle, layered with prosciutto crudo and split settembrini figs pressed in; 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)

The chain-piadineria upscale build: a Romagnol round griddled to order at a La Piadineria counter, filled with named DOP cheeses and cured meats, sometimes a shaving of black truffle.

Piadina Romagnola

Thin, unleavened flatbread cooked on a griddle (testo), folded around fillings; Romagna's iconic street food, IGP protected.

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

A warm Romagnola piadina folded around cold stracchino, a two-thing build with nowhere to hide: the bread off the testo slackens the cheese into the crumb on contact.

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.