Piadina Classica
Piadina with Prosciutto Crudo, Squacquerone cheese and rocket salad.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Piadina's origins can be traced back to ancient Roman times, with a simple flatbread made from flour and water. Over centuries, it evolved, becoming a staple in the Romagna region of Italy. Its affordability and versatility have made it a popular food throughout history.
Piadina is more than just food; it's a symbol of Romagna's culinary heritage and a representation of its people's resourcefulness and love for simple, high-quality ingredients.
Street Food Staple
Piadina is a common sight in Romagna, sold from kiosks and food trucks, providing a quick and delicious meal for locals and tourists alike.
Family Tradition
Many families have their own secret recipes for piadina dough, passed down through generations, making each piadina unique.
Regional Pride
Piadina is a source of regional pride for Romagna, often featured in local festivals and culinary events.
The Piadina Classica with Prosciutto, Squacquerone, and Rocket offers a delightful combination of savory, creamy, and peppery flavors.
The warm, slightly crispy piadina provides a neutral base, allowing the salty, cured prosciutto crudo to shine. The squacquerone cheese, a soft, creamy cheese from Romagna, adds a rich, tangy counterpoint. The rocket salad (arugula) contributes a peppery bite that cuts through the richness, creating a balanced and satisfying flavor profile.
Freshness Matters
The quality of the ingredients is crucial. Use the freshest prosciutto crudo, squacquerone, and rocket salad available.
Warm the Piadina
Lightly warm the piadina on a griddle or in a pan before adding the fillings to enhance its texture and flavor.
Don't Overfill
Avoid overloading the piadina with fillings. A balanced proportion of ingredients allows each flavor to shine.
Enjoy Immediately
Piadina is best enjoyed immediately after preparation, while the piadina is warm and the ingredients are fresh.
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