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.
Italy
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.
Panuozzo con Salsiccia e Friarielli
A long pizza-dough loaf baked, split, refilled with grilled Neapolitan sausage and bitter friarielli greens, and returned to the wood oven for a brief second bake. Invented Gragnano 1983.
Panuozzo con Prosciutto e Mozzarella
A Gragnano pizza-dough loaf baked, split, filled and baked again: the mozzarella melts and strings on the second pass while the raw prosciutto goes in last to keep its scent.
Paninoteca
The Italian sandwich counter, not one recipe: a case of cured meats and cheeses built to order, one meat against one cheese against one sharp thing. Milan's 1960s bars made it.
Panino
Generic term for sandwich in Italian; typically on crusty bread or rolls.
Panino Veronese
A Verona roll of wine-cured soppressa and Monte Veronese, salame matched coin-for-shave to how long the hill cheese has aged, handed across a Sottoriva bar with a glass of Valpolicella off the same.
Panino Vegetariano
With no cured salt and no fat to lean on, the vegetarian panino binds grilled aubergine, courgette, and peppers with oil, garlic, and vinegar into something soft bread can hold without going to paste.