Piadina Romagnola is a thin flatbread, typically prepared in Romagna, a region of northern Italy. It is made with white flour, lard or olive oil, salt and water. Once cooked, this delicacy can be stuffed with almost everything.
- 1 Piadina Bread
- 4 slices of Arrosto al Forno Vitale
- 1 Tomato
- 1 Mozzarella cheese
After chopping the tomato and the mozzarella in slices, cook the Piadina on a pan over a medium heat for 2-3 minutes on each side, until it’s lightly golden. Stuff it with Arrosto al Forno, lettuce, tomato and mozzarella, and wrap it or simply fold it into a half moon.
Then heat it on the griddle for other 2-3 minutes until the fillings are warm and the cheese is melty.