Flatbread with Parma ham and mascarpone

Name: Flatbread with Parma ham and mascarpone
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Flatbread Romagnole PGI Rimini-style 2; Prosciutto crudo 5.3 oz; Mascarpone cheese 1 cup; Almonds 1.8 oz

it fr es de br

1080

Calories per serving

Energy Kcal 1080
Carbohydrates g 27.9
of which sugars g 1.8
Protein g 37.3
Fats g 91.1
of which saturated fat g 40.51
Fiber g 4.6
Cholesterol mg 185
Sodium mg 2193

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 2
Cost: Low

PRESENTATION

Piadina with prosciutto crudo and mascarpone cheese is really something special from Emilia-Romagna. This beloved classic truly captures the fun and social nature of Italian dining. You know, this piadina recipe hails from Romagna, where folks have been crafting this soft, warm flatbread forever. Quick to bake, these piadinas stay tender, which is great for wrapping around fillings like salty prosciutto crudo and creamy, almost sweet mascarpone. Super tasty. Toasted almonds add a really really good crunch that pairs so well with the silky cheese. Plus, you can mix up the flavors with peppery arugula, green olives, or sun-dried tomatoes—whatever you like. It’s the kind of dish that’s perfect for hanging out with friends or creating a laid-back Emilian-themed night. Seriously, everyone gets to build their own, turning any get-together into something super special.

In Emilia-Romagna, homemade piadina is a staple for quick, easy meals. I mean, serving a stack of these at an aperitivo really brings everyone together, for sure. This easy piadina recipe offers a soft, moist bite that complements the rich, creamy mascarpone and thin, savory slices of prosciutto crudo. So good. Piadinas are so so easy to customize, letting you get creative with fillings or keep it simple to let the mascarpone cheese shine. And look, for those craving a real taste of northern Italy, this traditional Italian recipe is as authentic as it gets. It’s perfect for lunch, a snack, or even part of dinner with tons of fillings to explore. Piadina with prosciutto and mascarpone isn’t just about the food—it’s about slowing down, sharing stories, and enjoying some fresh, flavorful bites from Emilia-Romagna. All this while keeping things effortlessly simple in the kitchen. So, whether you’re planning an aperitivo or a cozy night in, this dish offers a genuine slice of Italian culture right at your table. Cannot go wrong.

INGREDIENTS: Flatbread 2 - Romagnole PGI Rimini-style; Prosciutto crudo 5.3 oz (150 g); Mascarpone cheese 1 cup (250 g); Almonds 1.8 oz (50 g)

Preparation

How to prepare Flatbread with Parma ham and mascarpone

To prepare the flatbread with Parma ham and mascarpone, toast the almonds, which will be the crunchy note of the filling. Toast them in a pan without adding fats, over medium-low heat 1. Chop them with a knife 2. Heat one of the two flatbreads in a preheated pan, wait 30 seconds, then flip it 3 to warm the other side.

Now, spread half of the mascarpone on half of the flatbread 4, cover with a lid, and wait another minute 5. Transfer the flatbread onto a cutting board 6,

add a few slices of Parma ham 7 and half of the toasted almonds 8. Fold it in half 9, prepare the other flatbread in the same way, and enjoy them while still warm!