Truffle Piadina with Wild Mushrooms, Fontina & Speck
Sep 11, 2026
For the truffle lovers
This one takes piadina into richer territory.
Wild mushrooms are sautéed until golden, then layered with melting fontina, creamy taleggio, speck and truffle sauce.
It's savory, earthy and satisfying — but still simple enough for an easy dinner.
Ingredients
For 1 piadina
- 1 Fresco Piada piadina
- 2 tbsp Sessa Tartufi truffle sauce
- 2 oz fontina
- 1 oz taleggio or stracchino
- 1½ cups mixed mushrooms, such as cremini and shiitake
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- Fresh thyme
- Splash of dry white wine
- 1 tbsp butter
- 2 slices speck
- Shaved Parmigiano Reggiano
- Extra virgin olive oil
- Salt
How to make it
Heat a little olive oil in a skillet and sauté the shallot until softened.
Add the mushrooms and cook until golden. Stir in the garlic and fresh thyme.
Deglaze the pan with a small splash of white wine and allow it to cook off. Finish the mushrooms with butter and a pinch of salt.
Warm the piadina in a separate skillet.
Layer the fontina and taleggio over the warm piadina, followed by the mushrooms and speck.
Add the truffle sauce and finish with shaved Parmigiano Reggiano.
Fold and serve warm.
Easy substitutions
Can't find speck? Prosciutto or a good-quality deli ham works too.
Taleggio adds extra creamy, funky depth, but stracchino or a mild Brie can take its place.
