Piadina with goat's cheese

"Nothing speaks more of Romagna than this bread of ours - it is a symbol that speaks of devotion to our land" (Giovanni Pascoli)

Piada or piadina is a traditional soft flatbread from Emilia Romagna. It is sold in specialised kiosks called Piadinerie and is filled with cured meats, cheese and vegetables.

You can make your own Piada (Two Greedy Italians book have a lovely recipe for a Parma ham and stracchino cheese filled piadina).
However, if you don't fancy baking your own flatbread, you can buy Crosta & Mollica's piada in Waitrose now.
These thick soft flatbreads have a pronounced olive oil aroma and taste.

"Traditionally they would have been made with lard but these ones are made with extra virgin olive oil which are becoming more popular as they are lighter and healthier."
I love Crosta & Mollica range of breads and biscuits, and as soon as I found the pack of the flatbreads in Waitrose, I wanted to try it. I also wanted to surprise my husband who comes from Emilia Romagna.

For the recipe you will need

1 pack of Crosta & Mollica Piada (there are 3 flatbreads in a pack)
1 Capricorn goat's cheese
1 Galbani mozzarella cucina (a vacuum packed mozzarella in a smaller size of 125g)
a handful of rocket
3 slices of prosciutto
olive oil

It's very simple. Just add a slice of prosciutto on top of the piadina, sliced goat's cheese and mozzarella, drizzle with the olive oil and add a few sprigs of rocket. Fold in two, place in the oven preheated to 180C and leave in the oven for about 5-8 minutes, until the cheese has melted.
You could also put it under the grill if you prefer (our grill is ancient and I prefer to use the oven).

Eat hot. For a vegetarian version, skip the prosciutto, use the vegetraian mozzarella and add some grilled vegetables and chopped herbs.

I am glad that Waitrose is expanding its range of Crosta & Mollica products, have a look in the international breads section. Temptation, temptation!