Piadina Classica con Prosciutto Crudo, Rucola e Squacquerone

The Piadina Classica con Prosciutto Crudo, Rucola e Squacquerone is a traditional flatbread sandwich from the Emilia-Romagna region of Italy, particularly associated with the Romagna subregion. The piadina itself—a thin, unleavened bread made from flour, lard, salt, and water—dates back centuries and is typically cooked on a terracotta griddle called a testo.

Key ingredients are straightforward: a warm piadina, layered with high-quality prosciutto crudo (cured ham), fresh arugula (rucola), and a generous spread of squacquerone, a soft, tangy, spreadable cheese from the same region. What distinguishes a great version is the contrast of textures and temperatures: the piadina should be slightly charred, warm, and pliable but not greasy; the prosciutto should be thinly sliced and melt on the tongue; the arugula must be peppery and crisp; and the squacquerone should be at room temperature to drizzle creamily, binding the filling without overwhelming it.

Regional variations exist: some substitute squacquerone with stracchino or mozzarella, others add grilled vegetables, or replace prosciutto with salami or porchetta. In Bellariva, Italia, Piadineria Lella is noted (via JustUs) for serving an exemplary version of this classic, keeping the ingredients restrained and traditional. The dish remains a beloved street food and casual meal across Romagna, prized for its simple yet balanced combination of savory, creamy, and fresh flavors.