Piadina with mortadella and squacquerone: a Romagna classic

The piadina with mortadella and squacquerone is a great classic of Romagna cuisine, a combination of simple but irresistible flavors that always conquers the palate.

Ingredients for 4 piadinas:

  • 4 Romagna piadinas
  • 200 g of Bologna PGI mortadella
  • 200 g of squacquerone di Romagna DOP
  • Extra virgin olive oil to taste
  • Salt and Pepper To Taste.

Preparation:

  1. Heat a griddle or nonstick pan over medium-high heat.
  2. Cook the piadine for 2-3 minutes on each side, turning them with tongs, until they are golden and puffy.
  3. Spread the squacquerone generously on half of each piadina.
  4. Slice the mortadella and distribute it on the piadina.
  5. Season with a drizzle of extra virgin olive oil, salt and pepper to taste.
  6. Fold the piadine in half and serve hot.

Advice:

  • For a more intense flavour, you can heat the squacquerone slightly before spreading it on the piadine.
  • If you like it spicy, you can add a pinch of chilli or chopped fresh chilli.
  • You can enrich the piadina with other ingredients, such as rocket, grated Grana Padano or pesto.
  • The piadina with mortadella and squacquerone is excellent when eaten hot, but you can also prepare it in advance and heat it up briefly before serving.

Variants:

  • If you don’t have squacquerone available, you can use another fresh cheese, such as robiola or crescenza.
  • As an alternative to mortadella, you can use other cured meats, such as raw ham or coppa.

Curiosity:

Piadina is a typical bread from Romagna, prepared with wheat flour, lard, yeast, salt and water. Its origins date back to the time of the Romans, who used it as field food.

Mortadella Bologna PGI is an Italian cured meat produced exclusively in the Bologna area. It is characterized by its intense pink color, sweet flavor and unmistakable scent.

Squacquerone di Romagna DOP is a fresh cheese produced with cow’s milk. It has a creamy consistency and a slightly acidic flavour.

Enjoy your meal!