Street Cart · Flatbread Sandwich
Piadina Romagnola
Photo: Zicheng zic / Wikimedia Commons · CC0
Traditional piadina uses lard, not olive oil, in the dough — the fat is what gives it that slightly flaky, tender bite instead of a plain flatbread chew.
Piadina is a thin, unleavened flatbread cooked on a hot griddle (testo) until lightly charred, then folded around fillings like prosciutto, squacquerone cheese, and arugula. Roadside carts (piadinerie) across Romagna cook them to order.
Why it's made this way: It began as simple peasant bread cooked on a flat stone or griddle, cheap and fast to make with no need for an oven.
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Part of World of Street Food — 690 dishes from 118 countries.
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