Tyrolean Piadina

The Tyrolean Piadina is a variation of the classic Romagna piadina that incorporates typical ingredients from the Trentino-South Tyrol region, or Tyrol. Below you will find the recipe to prepare a delicious Tyrolean Piadina.

Ingredients

• Romagna piadinas (quantity depending on how many people you need to serve)
• Thin slices of speck (50g per piadina)
• Fontina cheese or another Alpine cheese that melts well (50g per piadina)
• Fresh porcini mushrooms or already cooked (to taste)
• Fresh arugula (to taste)
• Butter (if necessary for cooking mushrooms)

Preparation

1. If you are using fresh porcini mushrooms, clean them well and slice them thinly. Cook them in a pan with a little butter and a pinch of salt until they have released their water and have become tender.
2. Take a piadina and heat it on a grill or in a non-stick pan for a few minutes until it softens and bubbles begin to form on the surface.
3. Evenly distribute the slices of speck, the porcini mushrooms, and slices of cheese on half of the piadina.
4. Allow the heat of the piadina to slightly melt the cheese.
5. Add a bit of fresh arugula on top of the still soft cheese.
6. Now fold the piadina in half, being careful not to let the filling spill out, and continue cooking for a few minutes, turning the piadina once or twice to ensure that the cheese melts completely and the ingredients meld together well.
7. When the piadina is hot and the cheese is melted, remove it from the heat and serve immediately.

Trivia

The Tyrolean Piadina is a sort of culinary meeting between Romagna and Tyrol, two different territories but both rich in gastronomic traditions. The speck adds a smoked note to the dish, while the Fontina contributes with its creaminess. In this recipe, it is important to balance the flavors and use good quality ingredients to achieve the best possible result.