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.
The Piadina Romagnola
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
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 Lombard fresh cheese spread cold on a hot Romagnol piadina and folded warm: crescenza or its looser Romagnol cousin squacquerone, sometimes with prosciutto crudo or rocket on top.