Homemade Italian Flatbread (Piadina) with Cheese-Speck-Lonza Recipes

How to make an Italian flatbread (piadinawith cheese-speck and cheese-lonza.

The first time I tried a piadina was when I was living in Cesena with my family. I still remember it how it was yesterday. Sometime, I was just eating a plain one, others times I preferred eat a piadina filled with my favourite topics.

piadina with speck

Today, I like to use one of my favourite topic: speck. Unlike prosciutto and other hams, speck is not made from the hind leg of the pig , but, from the shoulder and unlike other prosciutti, speck is deboned before curing.

So I decided to prepare my homemade piadina at home on 2011. I was pleased to discover how its taste was so familiar to me and how it is easy to bake piadina instead of buying it. I tried piadina with different topics and the most important thing I did, I stopped buying it at Italian shops.

Ingredients for 4 people

  • cheese : 250 g
  • speck : 250 g
  • piadina dough  (Here, I am explaining how to make piadina dough)
  • a pinch of basil

Preparation of flatbread with speck: 

  • Brush each circle with the extra-virgin olive oil and cook for 4 minutes each side. Remove the piadina from the grill to cool slightly.
  • Fill each piadina with 1-2  slides of Cheddar or Emmental cheese. Arrange 1-2 speck slices on top of the cheese.
  • Cut each piadina into 2 or more wedges and transfer to a serving platter. Garnish with the chopped basil.

piadina served with speck and cheese

  • Tip: Instead of speck, you can combine also lonza with cheese. Lonza is a salami tasty for the amount of fat but not excessive enough to make it soft. In the Marche region is called loin.
  • Tip: In central Italy (Umbria and Lazio) is that part of the loin also called Capocollo and is a sausage made ​​from the neck of the pig that is deboned, salted and cured for at least 60 days.

Ingredients for a flatbread with lonza:

  • cheese : 250 gr.
  • lonza:  250 gr.
  • piadina dough


  • Spread each piadina with 1 slide of salumi.
  • Arrange 1 lonza slice at the time on top of the cheese, twice.  This depends on your taste. Sometimes I just use 1 slice of lonza and one of cheese.
  • Cut each piadina into 2 or more wedges and transfer to a serving platter.
  • Garnish with the chopped basil.

Hope you like these piadina bread as much I do each time.

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