{"id":16475,"date":"2025-11-08T09:59:59","date_gmt":"2025-11-08T08:59:59","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/piadina-romagnola-with-ham-arugula-and-soft-cheese\/"},"modified":"2026-08-23T11:37:34","modified_gmt":"2026-08-23T09:37:34","slug":"piadina-romagnola-with-ham-arugula-and-soft-cheese","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/piadina-romagnola-with-ham-arugula-and-soft-cheese\/","title":{"rendered":"Piadina romagnola with ham, arugula and soft cheese"},"content":{"rendered":"<p>In less than ten minutes, you can have a classic from <a href=\"https:\/\/es.wikipedia.org\/wiki\/Roma%C3%B1a\" target=\"_new\" rel=\"noopener\">Northern Italy<\/a> with a <em>street food<\/em> soul on your table: the <strong><a href=\"https:\/\/es.wikipedia.org\/wiki\/Piadina\">piadina<\/a> romagnola<\/strong>. This flatbread typical of <a href=\"https:\/\/es.wikipedia.org\/wiki\/Emilia-Roma%C3%B1a\" target=\"_new\" rel=\"noopener\">Emilia-Romagna<\/a> is heated on a griddle and filled, in this first variation (there will be more!), with <strong>cured ham<\/strong>, <strong>arugula<\/strong>, and a <strong>soft cheese<\/strong> that we use here as a substitute for the traditional <a href=\"https:\/\/en.wikipedia.org\/wiki\/Squacquerone\" target=\"_new\" rel=\"noopener\">squacquerone<\/a>. 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 <em>piadina romagnola<\/em> or <em>how to make piadina at home<\/em>, you are in the right place.<\/p>\n<hr \/>\n<h3><strong>What is piadina romagnola and why we love it<\/strong><\/h3>\n<p>The <em>piadina romagnola<\/em> or <em>piada<\/em> is a traditional flatbread from <a href=\"https:\/\/es.wikipedia.org\/wiki\/Roma%C3%B1a\" target=\"_new\" rel=\"noopener\">Romagna<\/a>. It is made with wheat flour, water, salt, and fat (traditionally lard, today also olive oil) and is cooked on a griddle or \u201ctesto\u201d. It has PGI status since 2014 and is an icon of Italian <em>street food<\/em>. You can read more at <a href=\"https:\/\/en.wikipedia.org\/wiki\/Piadina_romagnola\" target=\"_new\" rel=\"noopener\">Piadina romagnola<\/a> and on the Italian page <a href=\"https:\/\/it.wikipedia.org\/wiki\/Piadina_romagnola\" target=\"_new\" rel=\"noopener\">Piadina romagnola<\/a>.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can see the video with all the steps to prepare <strong>piadina romagnola with ham, arugula, and soft cheese<\/strong> in the easiest way. In less than 3 minutes.<br \/>\nAnd if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8ba26bedc1e\" data-id=\"nOlklyKnUgA\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-nOlklyKnUgA-6a8ba26bedc1e\" data-vid=\"nOlklyKnUgA\"   data-src=\"https:\/\/www.youtube.com\/embed\/nOlklyKnUgA?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Piadina romagnola with ham, arugula and soft cheese ~ Italo sandwiches Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/nOlklyKnUgA\/hqdefault.jpg\"  alt=\"Piadina romagnola with ham, arugula and soft cheese ~ Italo sandwiches Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Piadina romagnola with ham, arugula and soft cheese - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/nOlklyKnUgA\/hqdefault.jpg\",\"uploadDate\":\"2025-11-08T09:59:59+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/nOlklyKnUgA?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=nOlklyKnUgA\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients for piadina romagnola<\/strong><\/h3>\n<h4>For 1 person<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 3 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 4 min<\/p>\n<ul>\n<li>1 piadina<\/li>\n<li>50 g cured ham (e.g., <a href=\"https:\/\/es.wikipedia.org\/wiki\/Jam%C3%B3n_serrano\" target=\"_new\" rel=\"noopener\">Serrano ham<\/a>)<\/li>\n<li>25 g arugula (<a href=\"https:\/\/es.wikipedia.org\/wiki\/R%C3%BAcula\" target=\"_new\" rel=\"noopener\">arugula<\/a>)<\/li>\n<li>80 g soft cheese like camembert or brie (substitute for <em>squacquerone<\/em>)<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Salt<\/li>\n<li>A splash of <a href=\"https:\/\/es.wikipedia.org\/wiki\/Aceto_bals%C3%A1mico\" target=\"_new\" rel=\"noopener\">balsamic vinegar<\/a> from Modena<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with times and quantities ready to save.<\/p>\n<hr \/>\n<h3><strong>How to prepare piadina romagnola with ham, arugula, and cheese<\/strong><\/h3>\n<h4><strong>Heat the piadina<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Melt the cheese on one half<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Dress the arugula<\/strong><\/h4>\n<p>Mix the arugula with a pinch of salt and a splash of extra virgin olive oil. That touch makes the difference on the palate.<\/p>\n<h4><strong>Fill with ham and arugula<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Brown and serve immediately<\/strong><\/h4>\n<p>Give it a quick final touch on the griddle on both sides to seal and enjoy right away. Crispy texture outside, creamy heart inside.<\/p>\n<hr \/>\n<h3><strong>Tips and advice for a perfect piadina<\/strong><\/h3>\n<h4><strong>Medium heat and attention<\/strong><\/h4>\n<p>Don&#8217;t burn it. Look for a golden color with small \u201cfreckles\u201d. This way it stays flexible to fold but with a good bite.<\/p>\n<h4><strong>Light dressing that adds value<\/strong><\/h4>\n<p>Arugula with salt and EVOO balances the dairy of the cheese. A few drops of balsamic enhance the whole without overpowering it.<\/p>\n<h4><strong>The ideal cheese<\/strong><\/h4>\n<p>If you can&#8217;t find <em>squacquerone<\/em>, use young, creamy brie or camembert that melts easily. A mild stracciatella also works.<\/p>\n<h4><strong>Thin ham with volume<\/strong><\/h4>\n<p>Thin slices placed with some air. This way, every bite has flavor and texture.<\/p>\n<hr \/>\n<h3><strong>Keywords and useful searches<\/strong><\/h3>\n<p><em>piadina romagnola recipe<\/em>, <em>piadina with ham and arugula<\/em>, <em>how to make piadina<\/em>, <em>easy Italian piadina<\/em>, <em>Italian street food<\/em>, <em>soft cheese piadina<\/em>, <em>griddled piadina<\/em>.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is piadina the same as a Mexican tortilla?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">No. The <em>piadina romagnola<\/em> 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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What can I substitute for <em>squacquerone<\/em> cheese?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Young, creamy camembert or brie work very well. The texture should be soft and spreadable to melt with the heat of the piadina.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can it be prepared in advance?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use Iberian ham instead of Serrano?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Which balsamic vinegar should I use?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">A classic one from Modena, dense and balanced. Use it sparingly so as not to mask the cheese and ham.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [{\n    \"@type\": \"Question\",\n    \"name\": \"Is piadina the same as a Mexican tortilla?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"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.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"What can I substitute for squacquerone cheese?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Young, creamy camembert or brie work very well. The texture should be soft and spreadable to melt with the heat of the piadina.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Can it be prepared in advance?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"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.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Can I use Iberian ham instead of Serrano?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"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.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Which balsamic vinegar should I use?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"A classic one from Modena, dense and balanced. Use it sparingly so as not to mask the cheese and ham.\"\n    }\n  }]\n}\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you like easy and tasty Italian classics, also try:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-tomate-y-albahaca-pasta-al-pomodoro-allitaliana\/\" target=\"_new\" rel=\"noopener\">Pasta with tomato and basil<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasana-a-la-bolonesa-la-receta-tradicional-italiana-autentica-y-deliciosa\/\" target=\"_new\" rel=\"noopener\">Bolognese lasagna<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli<\/a><\/strong><\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your piadina romagnola at home!<\/strong><\/h3>\n<p>This recipe is quick, impressive, and perfect for an improvised dinner. If you liked it, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a>. Tell me in the comments how it turned out and tag your photos. <span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap 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col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Piadina romagnola with ham, arugula and soft cheese ~ Italo sandwiches Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" 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al d\u00eda siguiente) \ud83c\uddee\ud83c\uddf9\">\n                <img  title=\"Piadina romagnola with ham, arugula and soft cheese ~ Italo sandwiches Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Piadina romagnola with ham, arugula and soft cheese ~ Italo sandwiches Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >#Pollo con #pimientos a la #romana \ud83c\udf36\ufe0f El #guiso italiano del #verano (mejor al d\u00eda siguiente) \ud83c\uddee\ud83c\uddf9<\/span>\n                                            <\/div>\n                <\/div>\n\n  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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"14899\">\n<h2 class=\"vrtl-recipe__title\">Piadina romagnola with ham, arugula, and soft cheese<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Piadina romagnola with ham, arugula and soft cheese ~ Italo sandwiches Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Piadina-romagnola-con-jamon-rucula-y-queso-blando.jpg\"  alt=\"Piadina romagnola with ham, arugula and soft cheese ~ Italo sandwiches Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Piadina romagnola with ham, arugula, and soft cheese: an Italian street food classic ready in 10 minutes. Flavor, creaminess, and balance.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Snack<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">3 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">4 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">7 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">1 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">650 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">street food<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">piadina<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">50<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">cured ham<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">25<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">arugula<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">80<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">soft cheese such as camembert or brie<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Balsamic vinegar of Modena<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Heat a skillet or griddle over medium-high heat<\/li>\n<li class=\"vrtl-recipe__step\">Warm the piadina for 1-2 minutes on each side until lightly browned<\/li>\n<li class=\"vrtl-recipe__step\">Place the cheese on one half and return to the griddle for a few seconds to melt it<\/li>\n<li class=\"vrtl-recipe__step\">Dress the arugula with salt and extra virgin olive oil<\/li>\n<li class=\"vrtl-recipe__step\">Fill the piadina with ham, melted cheese, and arugula<\/li>\n<li class=\"vrtl-recipe__step\">Add a few drops of balsamic vinegar of Modena<\/li>\n<li class=\"vrtl-recipe__step\">Fold, press lightly, and serve hot<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<p>You can substitute the squacquerone with brie or creamy camembert<br \/>\nIberian ham also works; adjust the oil to balance<\/p>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/nOlklyKnUgA\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n<p><!-- SEO --><br \/>\n<!-- Focus keyphrase: Piadina romagnola --><br \/>\n<!-- Meta description: Adjust in the SEO editor if necessary --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 \u201ctesto\u201d. 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. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients for piadina romagnola For 1 person &#x23f1; Preparation time: 3 min &#x23f1; 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&#8217;t burn it. Look for a golden color with small \u201cfreckles\u201d. 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&#8217;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 piadina romagnola recipe, piadina with ham and arugula, how to make piadina, easy Italian piadina, Italian street food, soft cheese piadina, griddled piadina. 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. Related recipes you will love If you like easy and tasty Italian classics, also try: Pasta with tomato and basil Bolognese lasagna Pasta with broccoli Enjoy your piadina romagnola at home! This recipe is quick, impressive, and perfect for an improvised dinner. If you liked it, subscribe to my YouTube channel and Instagram. Tell me in the comments how it turned out and tag your photos. Enjoy your meal! Piadina romagnola with ham, arugula, and soft cheese Piadina romagnola with ham, arugula, and soft cheese: an Italian street food classic ready in 10 minutes. Flavor, creaminess, and balance. DishSnack CuisineItalian Preparation time3 minutes Cooking time4 minutes Total time7 minutes Servings1 Calories650 kcal AuthorMia Villar Raurich Tagsstreet food 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 &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":14896,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2687,389,2894],"tags":[2988,2989,2840,2230,2986,2987],"class_list":["post-16475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italo-sandwiches","category-recipes","category-step-by-step-in-three-minutes","tag-arugula-2","tag-balsamic-vinegar","tag-olive-oil-2","tag-piadina","tag-serrano-ham","tag-soft-cheese"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Piadina romagnola with ham, arugula and soft cheese ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Piadina romagnola with ham, arugula and soft cheese: an Italian street food classic ready in 10 minutes. 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