Piadina con Alici Marinate, Cipolla di Tropea e Rucola

Piadina con Alici Marinate, Cipolla di Tropea e Rucola is a stuffed flatbread specialty from Emilia-Romagna, Italy. The piadina itself is a simple, unleavened bread traditionally cooked on a terra-cotta griddle, a staple of Romagna cuisine. This variation features marinated anchovies (alici marinate), sweet red onions from Tropea in Calabria, and fresh arugula (rucola). A great version achieves a contrast between the briny, tender anchovies, the mild pungency of Tropea onion, and the peppery bite of arugula, all wrapped in a warm, lightly charred piadina that is crisp on the outside and soft inside. The dough should be thin enough to fold without cracking, and the fillings must be balanced so that no single ingredient overwhelms the others. While piadine are often filled with cured meats and cheeses, this combination highlights seafood and vegetables, reflecting coastal influences. Regional variations may substitute other marinated fish or local greens, but the Tropea onion is key for its distinct sweetness. A notable rendition is served at Piadineria Lella in Bellariva, Italia, as highlighted by the reviewer JustUs, who praised the harmony of flavors and the quality of the ingredients. The dish exemplifies how a humble street food can be elevated through careful sourcing and assembly, common in modern Romagna piadinerie.