What is simpler than a piadina (similar to a soft taco)?Flower, lard, milk and salt. A pan to cook it and….a long tradition behind it. The “piada” can be filled with many different things, but the best fillings are sausage and onions or prosciutto with “squacquerone” (a type stracchino cheese) and rucola.
A nice glass of Sangiovese wine accompanies this thousand-year-old dish very well.