Piadina with Mortadella, Stracchino, Arugula & Balsamic

One of our favorites

Mortadella and creamy fresh cheese are a natural match for piadina.

Add peppery arugula, a little balsamic glaze and — if you're feeling ambitious — a sprinkle of crushed pistachios, and you have a lunch that feels special without being complicated.

Ingredients

For 1 piadina

• 1 Fresco Piada piadina
• 3–4 tbsp stracchino
• 3 slices mortadella
• 1 handful fresh arugula
• Balsamic glaze
• Crushed pistachios, optional

How to make it

Warm the piadina in a skillet.

Spread the stracchino over one half.

Drape the mortadella on top in loose folds, followed by the arugula.

Finish with a light drizzle of balsamic glaze and, if using, a sprinkle of crushed pistachios.

Fold and serve warm.

An easy U.S. substitution

If stracchino isn't available, look for crescenza or another mild, creamy fresh cheese.

For the mortadella, visit a good deli counter and ask for authentic Italian-style mortadella. Its delicate texture and flavor are very different from standard bologna.