🥙 Piadina with Prosciutto and Squacquerone

Name: Piadina with Prosciutto and Squacquerone
Total time: 10 min
Yield: 2
Cuisine: Italy · Emilia-Romagna
Ingredients: 2 piadine (ready-made flatbreads); 80 g prosciutto crudo, thinly sliced; 100 g squacquerone; 40 g arugula

Origin: Italy · Emilia-Romagna

700kcal

per serving · 250 g

280kcal

per 100 g

30 gProtein12 g / 100 g

32 gFat13 g / 100 g

70 gCarbs28 g / 100 g

This is the most classic filled piadina of Romagna: a warm, thin flatbread folded around slices of prosciutto crudo, a generous spread of squacquerone — a soft, tangy, spreadable fresh cheese from the region — and a handful of peppery arugula. The bread is griddled until spotted and pliable, so the cheese softens slightly against the salty ham.

Diets

Not vegetarianbecause of: prosciutto crudo

Not veganbecause of: prosciutto crudo, squacquerone cheese

Contains porkbecause of: prosciutto crudo

Contains glutenbecause of: piadina flatbread

Contains dairybecause of: squacquerone cheese

Not keto28 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

piadina flatbreadprosciutto crudosquacquerone cheesearugula

Recipe

2 servings10 min

Ingredients

2 piadine (ready-made flatbreads)
80 g prosciutto crudo, thinly sliced
100 g squacquerone
40 g arugula

Method

Heat a dry griddle or heavy pan over medium-high heat.
Warm each piadina for about 1 minute per side until hot and lightly spotted.
Spread half of each with squacquerone, add prosciutto and arugula.
Fold in half and serve immediately while warm.

How to make it lighter

Use less squacquerone and more arugula for volume.
Trim the visible fat from the prosciutto slices.
Share one piadina and add a side salad to make a full meal.

History

Piadina is the traditional flatbread of Romagna, and squacquerone di Romagna is a local fresh cheese now protected as a PDO product. The prosciutto, squacquerone and arugula combination is the standard offering of the roadside piadina kiosks along the Adriatic coast around Rimini and Cesena.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Piadina with Prosciutto and Squacquerone and every other dish, with calories and macros for each. Ate only half? Slide it.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →