Piadina con Prosciutto di Parma

Piadina con Prosciutto di Parma - Galbani Cheese

Combine the grapes, balsamic vinegar, water, and honey in a small saucepan. Stir the mixture and let it come to a boil over medium-high heat.

Reduce the heat to low and let the liquid simmer until it’s syrupy and the grapes have burst, about 20–25 minutes. Set aside.

Start the piadina (flatbread) dough by combining the flour, salt, and baking powder in a large mixing bowl. Mix well.

Add the shortening and mix it into the dry ingredients using your fingertips until you’re left with a crumb-like mixture.

Make a well in the mixture and pour in the warm water and milk. Use a wooden spoon or your hands to incorporate the liquid into the dry ingredients until a dough comes together.

Turn the dough onto a floured surface and knead for 5 minutes until smooth.

Roll the dough into a log and divide the dough into 4 pieces. Roll each piece into a ball. Cover the dough balls with a towel and let rest at room temperature for 5 minutes.

Preheat oven to 350 degrees F. Meanwhile, heat a cast-iron skillet over medium heat. When the skillet is hot, add enough olive oil to lightly coat the bottom. Roll 1 dough ball out at a time until it’s about 1/8-inch thick. Lift the dough circle and place it into the hot oil. Cook on both sides until golden brown. Season with a pinch of salt.

Transfer the piadina to a plate and cover to keep warm. Repeat the process to cook all of the dough.

Lay 4–5 Fresh Mozzarella slices onto each piadina. Place into preheated oven for about 5 minutes or until the cheese is melted. Remove from the oven and arrange 2–3 slices of Prosciutto di Parma on top of each.

Spoon the balsamic grapes over top. Sprinkle with Parmesan. Can be served open or closed.


Pair this popular piadina (flatbread) with an aromatic Malvasia di Candia from the Emilia-Romagna region.

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