Piadina culatello and artichokes
- Lactose Free
- Energy Kcal 428
- Carbohydrates g 34.4
- of which sugars g 1.6
- Protein g 22.9
- Fats g 22.1
- of which saturated fat g 6.21
- Fiber g 4.2
- Cholesterol mg 66
- Sodium mg 1941
- Difficulty: Easy
- Prep time: 15 min
- Serving: 4
PRESENTATION
Piadina with culatello and artichokes, a really classic dish from Emilia-Romagna, Italy, is all about the region’s best flavors. It features a piadina recipe that gives you soft, thin flatbread—perfect for all kinds of fillings. And look, people in Romagna love this as street food. Really, it's no wonder why. The rich taste of culatello ham, a specialty from Parma, pairs beautifully with a fresh, slightly tangy artichoke salad. Add some shavings of Parmigiano Reggiano—another regional favorite—and you've got a meal that feels both fancy and relaxed. And using whole wheat piadina adds a hearty touch. You know, it's perfect for when you want something filling yet light. In Emilia-Romagna, enjoying this artichoke flatbread is a beloved tradition. For sure. It is great for casual lunches or relaxed dinners with friends and family. Super tasty and packed with crispy greens and sweet artichoke notes. The Parmigiano gives a salty crunch, while the culatello sandwich style brings a special touch.
Unlike a regular sandwich, this has that distinct Italian flatbread flavor—kinda chewy and golden from the griddle. People often add extra flatbread fillings like roasted veggies or arugula, but really, the combo of culatello, artichoke, and Parmigiano shows the local culinary magic.
This piadina recipe is simple yet satisfying, offering a gourmet twist without the fuss, making any meal feel a bit more special. Pretty much, it’s the kind of food that turns a typical weeknight into something memorable, letting everyone enjoy the Mediterranean flavors without any hassle. And, whether you're in Italy or dreaming of being there, this dish brings a taste of Emilia-Romagna to your table, celebrating the region’s rich culinary heritage in a way that’s easy and fun to share with everyone. Seriously good.
- INGREDIENTS
- Flatbread 4 - whole grain
- Artichokes 1 lb (450 g) - (to be cleaned)
- Culatello ham 7 oz (200 g) - sliced
- Apple cider vinegar ½ tbsp (7 g)
- Extra virgin olive oil 0.7 tbsp (10 g)
- Parmigiano Reggiano PDO cheese 1.5 oz (40 g) - aged 24 months
- Fine salt to taste
- Black pepper to taste
How to prepare Piadina culatello and artichokes
To make the piadina with culatello and artichokes, first, take care of cleaning the artichokes: remove the outer and tougher leaves 1 and also peel the more fibrous part of the stem. Cut off the tips 2 and cut each artichoke in half lengthwise 3.
Use a teaspoon to remove the central fuzzy part 4, then thinly slice the hearts of the artichokes 5, collecting them in a bowl as you go. Season with apple cider vinegar 6
Olive oil 7, then salt and pepper to taste, and finally flavor with 0.7 oz (20 g) of Parmigiano Reggiano shavings, obtained with a vegetable peeler 8. The artichoke salad is ready, now you can heat the piadinas: place a pan on the stove, heat it, and when it is very hot, lay down the piadina 9,
and heat it for about 1 minute on each side 10. At this point, fill each piadina with 1/4 of the artichoke salad 11, 1.8 oz (50 g) of culatello 12
and Parmigiano shavings 13. Fold the piadina in half to close it 14 and serve it immediately 15.