Classic Piadina Romagnola with Prosciutto, Squacquerone & Arugula

A classic from Romagna

Some combinations don't need much explaining.

This is one of the most traditional ways to enjoy piadina in Romagna: warm flatbread, creamy fresh cheese, thinly sliced prosciutto and fresh arugula.

The contrast is what makes it work — soft cheese, salty prosciutto, peppery greens and a warm, lightly toasted piadina holding everything together.

Ingredients

For 1 piadina

• 1 Fresco Piada piadina
• 3–4 tbsp squacquerone cheese
• 3 slices Prosciutto di Parma or Prosciutto di San Daniele
• 1 handful fresh arugula

How to make it

Warm the piadina in a skillet according to the package directions.

Spread the squacquerone over one half while the piadina is still warm.

Arrange the prosciutto on top, add a generous handful of arugula and fold the piadina in half.

Serve immediately.

Can't find squacquerone?

Squacquerone can be difficult to find in the U.S. Stracchino or crescenza are excellent substitutes. A mild, soft and spreadable fresh cheese also works well.

And while Prosciutto di Parma or San Daniele are the traditional choices, a good-quality prosciutto from your local deli will still make a great piadina.