One of Italy’s most popular street foods, piadina is unleavened flat bread that hails from the region of Romagna. Made with white wheat flour, lard (or olive oil for a lighter version), salt and water, it is typically filled with ham, creamy squacquerone or stracchino cheeses, and arugula.

It is thought that piadina originated in Roman times, although the first written evidence of piadina as it is made today dates to 1371, when Cardinal Anglico provided the recipe for the “bread of the people of Romagna” in the Descriptio Romandiolae.