Piadina con Crudo, Squacquerone e Rucola
Piadina filled with prosciutto, squacquerone cheese (a soft, creamy cheese from Romagna), and arugula.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Piadina's history is deeply rooted in the Romagna region of Italy, dating back to ancient Roman times. It was initially a peasant food, a simple flatbread made with readily available ingredients. Over centuries, it has evolved from a humble staple to a beloved street food and restaurant offering, with countless regional variations and fillings.
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Piadina is more than just a dish; it's a symbol of Romagna, representing its culinary heritage and regional identity.
Street Food Staple
Piadina is a common and popular street food in Romagna and beyond, often sold from kiosks and food trucks. It's a quick, affordable, and satisfying meal or snack.
Regional Pride
Romagna takes immense pride in its piadina, and numerous variations exist throughout the region, reflecting local traditions and ingredients. It's often considered a comfort food and a reminder of home.
Social Gathering Food
Piadina is often enjoyed during casual gatherings with friends and family. Its simplicity and versatility make it perfect for sharing and customizing with different fillings.
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The dish offers a delightful balance of savory, creamy, and peppery notes.
The salty prosciutto (Crudo) provides a rich, cured meat flavor. Squacquerone cheese, being incredibly soft and fresh, imparts a milky, slightly tangy creaminess that melts in your mouth. The arugula (Rucola) adds a peppery, slightly bitter bite that cuts through the richness of the prosciutto and cheese, providing a refreshing contrast. The piadina itself, a simple flatbread, offers a slightly chewy texture and a mild, slightly salty flavor that complements the fillings.
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Warm the Piadina
Gently warming the piadina before adding the fillings enhances its texture and aroma. You can use a skillet or a griddle for a few seconds on each side.
Use High-Quality Ingredients
The quality of the ingredients greatly impacts the final flavor. Opt for high-quality prosciutto, fresh squacquerone, and vibrant arugula for the best taste.
Don't Overfill
Resist the urge to overload the piadina with fillings. A balanced combination of ingredients allows each flavor to shine through. Also, overfilling makes it difficult to eat.
Serve Immediately
Squacquerone is best enjoyed fresh, and the arugula wilts quickly. Serve the piadina immediately after assembling it for optimal flavor and texture.
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