Piadina con Prosciutto di Parma


  • 16 oz. Galbani® Fresh Mozzarella Log, sliced
  • Galbani® Grated Parmesan, for sprinkling
  • 1 lb. red grapes, destemmed
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 1/4 cup honey
  • 3 cups all-purpose flour
  • 1 tsp. kosher salt, plus more as needed
  • 2 1/4 tsp. baking powder
  • 2 oz. vegetable shortening
  • 3/4 cup warm water
  • 1/4 cup warm milk
  • 6 oz. Prosciutto di Parma, thinly sliced
  • extra virgin olive oil, as needed


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

Did you know?

The sweet, flavorful Prosciutto di Parma originates from Parma in the Emilia-Romagna region—also known for its famous Parmigiano Reggiano and balsamic vinegar. Dating back to the early 1600s, Prosciutto di Parma gets its distinct flavor from Italian-born-and-bred pigs raised in the rich terrain of the Apennine Mountains and is monitored by strict, high-quality standards.

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