Piadina Gourmet “Estate Italiana”

Preparation

10 minutes

Difficulty

Easy

The Piadina is not just a flatbread; it is the beating heart of Romagna. But when we talk about the Rimini variant, we enter a world of lightness and thin, flaky layers that requires the utmost respect for tradition.

Today, we want to elevate its flavor with a pairing that celebrates Italian excellence: Prosciutto di Parma PDO, Apulian burrata, fresh cherry tomatoes, and basil.

Discover the recipe

Ingredients

1 Piadina Romagnola IGP alla Riminese Alimenta
80g Prosciutto di Parma DOP (aged 18-24 months)
125g Fresh Burrata (or buffalo stracciatella)
4-5 Cherry tomatoes
Fresh basil leaves to taste
Extra virgin olive oil
A pinch of salt

The Base: Why choose the Piadina Romagnola IGP alla Riminese Alimenta?

Unlike the Forlì or Ravenna versions, the Rimini piadina is distinguished by its reduced thickness and larger diameter. The IGP certification guarantees compliance with production specifications, protecting its typical layered texture: it is precisely this process that makes it more elastic and unmistakable, bringing an authentic product to your table.

Using the piadina IGP Alimenta means having the certainty of a quality product, ready in a few minutes, with the flavor of the past.

Proceedings

1

Heat the griddle well and cook the Piadina Alimenta for about 1 minute per side, until golden bubbles appear.

2

Remove from heat and, on the still-warm piadina, place and open the burrata.

3

Spread the Prosciutto di Parma over the cheese; the heat will enhance the aroma of the fat.

4

Complete with chopped cherry tomatoes, a drizzle of extra virgin olive oil, and hand-torn basil.

5

Fold into a half-moon and serve immediately.

The Recipe: Piadina Gourmet “Estate Italiana”

Heat a griddle, a non-stick pan, or, for a true trip back in time, the classic Romagna testo, which is ideal for recapturing the flavor of tradition. When the surface is hot, lay the piadina Alimenta down and heat for about 30 seconds per side. You will know it is ready as soon as the classic golden bubbles appear and its characteristic aroma fills the kitchen: just like in the old days, this is the unmistakable signal that your piadina is cooked to perfection.

Remove the piadina from the heat and, while it is still warm, place the burrata in the center. You can gently open it with your hands to let the creamy heart spill out.

Lay the slices of Prosciutto di Parma DOP over the burrata. The residual heat from the piadina will slightly melt the fat of the ham, releasing all its aroma.

Add the cherry tomatoes cut in half, a drizzle of raw olive oil, and the basil leaves torn by hand (to prevent oxidation).

Fold the piadina and cut it in half before bringing it to the table. This little trick will allow you to enjoy it more comfortably, keeping all the filling inside. Furthermore, a piadina divided in half is perfect for sharing with those you love. Serve it piping hot and enjoy it in good company!

The Chef’s Secret

For a truly “Rimini” experience, the piadina must be soft and flexible, never dry. Do not cook it for too long: it must remain elastic to cradle the creaminess of the burrata without breaking.

Why does this combination work?

The secret lies in the thermal contrast and textures. The hot, crispy piadina meets the freshness of the burrata, while the sweetness of the Prosciutto di Parma DOP is balanced by the acidity of the cherry tomatoes and the balsamic aroma of the basil.

Want to bring the flavor of true Romagna to your restaurant or home table?
Discover our range of artisanal piadinas on the Alimenta Produzioni website.

In this recipe

Piadina Romagnola IGP alla Riminese

Romagna Piadina IGP, Rimini-style, embodies the essence of Romagna: authentic and unmistakable, just like the land where it was born. Every bite tells a timeless tradition, perfect for wrapping your favorite ingredients and bringing the taste of Romagna to your table.

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