Piadina with Prosciutto Crudo, Stracchino and Rucola
Piadina filled with Prosciutto Crudo (cured ham), Stracchino cheese (a soft, creamy cheese), and Rucola (arugula). A classic and popular combination.
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 dates back to ancient Roman times, documented by Cato the Elder. It was initially a simple, unleavened flatbread. Over centuries, the recipe evolved, particularly in the Romagna region, with the addition of lard or olive oil. Its simplicity made it a staple food for peasants. The modern version with various fillings reflects a broader culinary trend towards accessible and customizable street food.
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Piadina is deeply ingrained in the culture of the Romagna region of Italy, representing a rustic, simple way of life and convivial eating.
Street Food Staple
Piadina is a popular street food, easily found at kiosks and food trucks throughout Romagna and beyond. It's a quick, affordable, and satisfying meal on the go.
Regional Identity
Piadina is considered a symbol of Romagna's culinary heritage. Families often have their own preferred recipes and techniques for making the perfect piadina dough.
Social Gathering Food
Piadina is often enjoyed during casual gatherings and meals with family and friends. It's a versatile dish that can be customized to suit different tastes.
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The combination of flavors in a Piadina with Prosciutto Crudo, Stracchino, and Rucola is a delightful balance of salty, creamy, and peppery.
The salty and savory Prosciutto Crudo provides a rich, cured meat flavor. The Stracchino cheese offers a mild, creamy, and slightly tangy counterpoint, creating a smooth texture. Finally, the Rucola (arugula) contributes a peppery, slightly bitter, and fresh green note, adding a layer of complexity and cleansing the palate. The piadina itself provides a warm, slightly chewy, and subtly savory base.
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Warm the Piadina
Gently warm the piadina on a griddle or skillet before adding the fillings. This will make it softer and more pliable.
Use High-Quality Ingredients
The quality of the prosciutto, stracchino, and rucola will significantly impact the flavor. Opt for fresh, high-quality ingredients whenever possible.
Don't Overfill
Avoid overfilling the piadina, as it can become difficult to handle and eat. A balanced amount of each ingredient is key.
Add a Drizzle of Olive Oil
A drizzle of high-quality extra virgin olive oil can add richness and enhance the flavors of the fillings.
Eat Immediately
Piadina with these fillings is best enjoyed immediately after preparation to maintain its freshness and optimal texture.
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