Typically prepared in the Romagna half of the Emilia-Romagna region in cities such as Rimini, Ravenna, Forlì and Cesena, the “piadina” is a thin flatbread. It is usually made of flour, olive oil, lard, salt and water and traditionally cooked on a terracotta dish called a “teggia,” although today more commonly on electric griddles. “Piadine” can be filled with just about any charcuterie, cheese and/or vegetable. My favorite version is prosciutto di Parma, stracchino cheese and rucola. Mamma mia, che buono! Buon appetito! 

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