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Piadina with prosciutto and mozzarella

Piadina (or piada) is a speciality of Italian cuisine, consisting of a slightly thicker tortilla filled with a savoury filling, folded and eaten. We like to make piadina prosciutto, with mozzarella and a side of homemade arugula or other seasonal lettuce and tomatoes with fresh basil, which creates a mouthwatering combination of salty and creamy flavors. Simple and delicious!

The prosciutto used in this recipe is a type of homemade Slovenian cured ham that is known for its rich texture and distinct flavor. When paired with the mozzarella, which is a soft and delicate cheese, it creates a perfect balance of taste and texture. In the end you have a delicious piadina with prosciutto.

Ingredients (piadina with prosciutto for 4 people)

Piadina (dough)

500 g plain white flour, type 500 

100 g homemade lard

160 ml lukewarm water

1 teaspoon salt

1 teaspoon baking soda or baking powder

1 clove of garlic


20 slices of homemade ham

400 g mozzarella

Seasonal salad (arugula, tomatoes)


In a bowl, combine the flour, salt, baking soda, water and lard; mix to form a dough. Transfer to a floured work surface and knead until you have a smooth dough that does not stick to your hands. Add flour or water as necessary. Cover the dough with a damp cloth and leave to rest for 20 minutes. Meanwhile, prepare the filling. Thinly slice the homemade ham, mozzarella and wash the lettuce.

Divide the dough into four parts and shape each into a ball, flattening it slightly with the palm of your hand. On a floured surface, roll out with a rolling pin into oval 'pancakes' 3 mm thick, no longer than your frying pan.

Heat an oiled frying pan over a high heat. Bake the piadina for 2 minutes on each side until lightly browned, turn to the other side, and bake on the other side. When all the piadinas are baked, rub in the garlic cloves and start the stuffing. Top each piadina with prosciutto, mozzarella and seasonal lettuce and season to taste. Serve with fresh seasonal salad and drizzle with olive oil. Your piadina prosciutto is ready, bon appetit!

Tip: If you bake too many piadinas, you can refrigerate them for a few days.

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