In less than ten minutes, you can have a classic from Northern Italy with a street food soul on your table: the piadina romagnola. This flatbread typical of Emilia-Romagna is heated on a griddle and filled, in this first variation (there will be more!), with cured ham, arugula, and a soft cheese that we use here as a substitute for the traditional squacquerone. The result: crispy on the outside, creamy on the inside, with that sweet-salty-bitter balance that makes you fall in love. If you arrived looking for piadina romagnola or how to make piadina at home, you are in the right place.
What is piadina romagnola and why we love it
The piadina romagnola or piada is a traditional flatbread from Romagna. It is made with wheat flour, water, salt, and fat (traditionally lard, today also olive oil) and is cooked on a griddle or “testo”. It has PGI status since 2014 and is an icon of Italian street food. You can read more at Piadina romagnola and on the Italian page Piadina romagnola.
Watch the video with all the steps
Below you can see the video with all the steps to prepare piadina romagnola with ham, arugula, and soft cheese in the easiest way. In less than 3 minutes.
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Main ingredients for piadina romagnola
For 1 person
⏱ Preparation time: 3 min
⏱ Cooking time: 4 min
- 1 piadina
- 50 g cured ham (e.g., Serrano ham)
- 25 g arugula (arugula)
- 80 g soft cheese like camembert or brie (substitute for squacquerone)
- Extra virgin olive oil
- Salt
- A splash of balsamic vinegar from Modena
Remember: At the end of the article, you will find the complete recipe card with times and quantities ready to save.
How to prepare piadina romagnola with ham, arugula, and cheese
Heat the piadina
Place a pan or griddle over medium-high heat. Heat the piadina for 1 to 2 minutes per side until golden spots appear and it remains flexible.
Melt the cheese on one half
Remove the piadina, place the soft cheese on one half, and return it to the griddle for a few seconds just so the cheese starts to melt.
Dress the arugula
Mix the arugula with a pinch of salt and a splash of extra virgin olive oil. That touch makes the difference on the palate.
Fill with ham and arugula
Distribute the ham over the cheese, add the dressed arugula, and finish with a few drops of balsamic vinegar from Modena. Fold the piadina and press lightly.
Brown and serve immediately
Give it a quick final touch on the griddle on both sides to seal and enjoy right away. Crispy texture outside, creamy heart inside.
Tips and advice for a perfect piadina
Medium heat and attention
Don’t burn it. Look for a golden color with small “freckles”. This way it stays flexible to fold but with a good bite.
Light dressing that adds value
Arugula with salt and EVOO balances the dairy of the cheese. A few drops of balsamic enhance the whole without overpowering it.
The ideal cheese
If you can’t find squacquerone, use young, creamy brie or camembert that melts easily. A mild stracciatella also works.
Thin ham with volume
Thin slices placed with some air. This way, every bite has flavor and texture.
Keywords and useful searches
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Frequently Asked Questions
Is piadina the same as a Mexican tortilla?
No. The piadina romagnola is an Italian wheat flatbread that is cooked on a griddle and contains fat in the dough. A Mexican tortilla is usually made with corn and without fat in the dough.
What can I substitute for squacquerone cheese?
Young, creamy camembert or brie work very well. The texture should be soft and spreadable to melt with the heat of the piadina.
Can it be prepared in advance?
Heat and brown the piadina at the moment of serving. You can have the ingredients ready, but it is best to assemble it just before eating to maintain the contrast of textures.
Can I use Iberian ham instead of Serrano?
Yes. Iberian ham offers a more aromatic and fatty profile. If you use it, reduce the oil in the dressing a little to balance it out.
Which balsamic vinegar should I use?
A classic one from Modena, dense and balanced. Use it sparingly so as not to mask the cheese and ham.
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Enjoy your piadina romagnola at home!
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The card
Piadina romagnola with ham, arugula, and soft cheese
Ingredients
- 1 piadina
- 50 g cured ham
- 25 g arugula
- 80 g soft cheese such as camembert or brie
- Extra virgin olive oil
- Salt
- Balsamic vinegar of Modena
Instructions
- Heat a skillet or griddle over medium-high heat
- Warm the piadina for 1-2 minutes on each side until lightly browned
- Place the cheese on one half and return to the griddle for a few seconds to melt it
- Dress the arugula with salt and extra virgin olive oil
- Fill the piadina with ham, melted cheese, and arugula
- Add a few drops of balsamic vinegar of Modena
- Fold, press lightly, and serve hot
Notes
You can substitute the squacquerone with brie or creamy camembert
Iberian ham also works; adjust the oil to balance
Video
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