Typical local cold cuts, squacquerone di Romagna PDO and piadina

Type of recipe: Appetizers

Click on the photos to enlarge

Preparation method:

For the piadina: combine all the ingredients and then allow the dough to rest for about 1 hour in a container. Divide into small balls, weighing approx. 100g each. Roll out into a circular shape and cook on a hot plate or in cast iron pan.

Put all the remaining ingredients – sliced cold cuts, squacquerone cheese - and freshly-cooked piadina cut into segments onto plates and serve.

Preparation method:

For the piadina: combine all the ingredients and then allow the dough to rest for about 1 hour in a container. Divide into small balls, weighing approx. 100g each. Roll out into a circular shape and cook on a hot plate or in cast iron pan.

Put all the remaining ingredients – sliced cold cuts, squacquerone cheese - and freshly-cooked piadina cut into segments onto plates and serve.