Quick Italian Piadina with Squacquerone and Prosciutto Tips, FAQ & printable recipe

Tips for success

For the best texture, roll the dough as thin as you can without tearing. A 1/8-inch thickness is ideal. If the dough springs back while rolling, let it rest for a few more minutes.

The resting time allows the gluten to relax, making the dough easier to stretch. Use a light touch with the rolling pin, and rotate the dough frequently to keep it even.

If you prefer a crispier piadina, cook it a little longer on each side, but watch it closely to avoid burning. The cheese should be spread on the flatbread while it's still on the griddle, so it melts into a creamy layer.

If you're making a large batch, keep the cooked piadine wrapped in a towel to stay warm and pliable. They can also be reheated on the griddle for a few seconds before serving.

Variations

• Vegetarian Piadina: Omit the prosciutto and add grilled zucchini, roasted red peppers, or sautéed mushrooms. The creamy cheese and arugula still shine, making a hearty meatless meal.
• Spicy Piadina: Add a drizzle of hot honey or a sprinkle of red pepper flakes before folding. The heat contrasts nicely with the sweet prosciutto and creamy cheese.
• Breakfast Piadina: Fill the warm flatbread with scrambled eggs and a slice of ham instead of prosciutto. It's a satisfying breakfast that's ready in minutes.
• Herb-Infused Dough: Add a tablespoon of chopped fresh rosemary or thyme to the dough for an aromatic twist. The herbs complement the cheese and prosciutto beautifully.

Storage and make-ahead

Fridge

Store leftover piadina in an airtight container in the refrigerator for up to 2 days. Reheat on a hot griddle or in a toaster oven until warm.

Freezer

Freeze cooked piadine (without filling) for up to 1 month. Thaw overnight in the refrigerator and reheat on a griddle.

Reheat

Reheat piadina on a hot griddle or in a toaster oven at 350°F (175°C) for 3-4 minutes until warm and slightly crisp.

Store leftover piadine in an airtight container in the refrigerator for up to 2 days. The flatbreads can be separated with parchment paper to prevent sticking.

Reheat them on a hot griddle or in a toaster oven until warm and slightly crisp. The filling can be stored separately and assembled fresh, but it's best to eat piadina the day it's made.

The dough can be made up to 1 day in advance and kept in the refrigerator, wrapped in plastic wrap. Let it come to room temperature before rolling. Cooked piadine can be made ahead and reheated, but they are best fresh. You can also prepare the filling ingredients ahead: slice the prosciutto, wash the arugula, and portion the cheese.

Serving ideas

Serve the piadina warm, cut in half, with extra arugula on the side. It's a complete meal on its own, but it also pairs well with a simple green salad or roasted vegetables.

For a drink, a light Italian red like a Sangiovese or a sparkling water with lemon complements the flavors. The contrast of warm bread, melted cheese, and fresh greens makes every bite satisfying.

This piadina is also great for a casual gathering. Set out the cooked flatbreads and bowls of filling, and let everyone assemble their own. It's interactive and fun, and it ensures each person gets exactly what they want. Whether served as a main course or a snack, it's a crowd-pleaser that brings a taste of Italy to the table.

Frequently asked questions

Recipe card

Quick Italian Piadina with Squacquerone and Prosciutto

Prep 25 minCook 15 minRest 30 minTotal 1 h 10 minServes 4

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1/4 cup lard or shortening, at room temperature
• 1 tsp fine salt
• 3/4 cup warm water
• 8 oz squacquerone cheese or soft creamy cheese like stracchino or crescenza
• 4 oz prosciutto crudo, thinly sliced
• 2 cups wild arugula, washed and dried

Instructions

1. In a large bowl, combine the flour, salt, and lard. Rub the lard into the flour with your fingertips until the mixture looks like coarse crumbs. Pour in the warm water and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
2. Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin round about 8 inches in diameter and about 1/8 inch thick. Keep the unrolled pieces covered while working.
3. Heat a cast-iron griddle or flat skillet over medium-high heat until a drop of water sizzles and evaporates immediately. Place one rolled dough round on the hot surface and cook for 1 to 2 minutes, until bubbles form and the bottom is blistered with golden spots. Flip and cook the other side for another minute. Transfer to a plate and cover with a clean towel while cooking the remaining rounds.
4. While the last piadina is still on the griddle, spread a quarter of the squacquerone cheese over the hot surface. Let it melt for about 30 seconds, until it becomes creamy and starts to blister.
5. Remove the piadina from the griddle and place it on a cutting board. Pile a quarter of the prosciutto and a handful of arugula on one half of the flatbread. Fold the other half over to form a half-moon. Slice in half crosswise and serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

42 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.