Mortadella, Prosciutto & Arugula Piadina Mortadella, Prosciutto & Arugula Piadina

Image: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Lara McGraw

Piadina, an Italian flatbread, hails from Emilia-Romagna, a region famous for Parma ham and Parmigiano-Reggiano. Essentially a street food snack, it easily becomes a meal paired with Lambrusco, their regional sparkling wine. 

  • Prep time 45 minutes
  • Total time 45 minutes
  • Portion size 8 servings




In large bowl, whisk together flour and salt. Using fingers, rub in lard until mixture resembles fine crumbs. Make well in centre; pour in water. Using fork, gradually stir flour mixture into water until soft dough forms. 

Turn out onto lightly floured work surface; knead until smooth, dusting with more flour if needed, until dough is smooth, elastic and no longer sticky, about 1 minute. 

Divide dough evenly into 8 balls. Roll out 1 ball into 10-inch round (do not dust with flour); keep remaining dough covered with kitchen towel (to prevent drying out). In large cast-iron or heavy-bottomed skillet, cook piadina over medium heat, flipping once, until browned, 1 1/2 to 2 minutes per side. Transfer to plate; cover with foil and kitchen towel to keep warm. Repeat with remaining dough.

Filling: Arrange 1 slice of prosciutto and 3 pieces of mortadella over half of each piadina. Layer with mozzarella and tomatoes; drizzle with oil (if using). Top each with 1 cup of the Arugula & Mushroom Salad; fold over uncovered half of piadina.

Test Kitchen Make-Ahead: Freeze cooled cooked piadina in a resealable plastic bag for up to a month. Thaw, then microwave on high until warm and softened, 20 to 30 seconds. 

Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 1112 mg
  • Sugars 2 g
  • Protein 23 g
  • Calories 555
  • Total fat 36 g
  • Potassium 170 mg
  • Cholesterol 59 mg
  • Saturated fat 13 g
  • Total carbohydrate 38 g


  • Iron 21
  • Folate 39
  • Calcium 30
  • Vitamin A 8
  • Vitamin C 16
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Mortadella, Prosciutto & Arugula Piadina