At one point in my life, a long time ago, I was a frequent guest at a trattoria that served the best piadina in the universe. They would bring it to my table freshly made, smoky, served only with salt and a dish of extra virgin olive oil, green in color with the taste of black pepper. I assure you that it never needed anything more, it was a luxurious dish and I could eat a few of these in place of a main dish. It was also the perfect side for a caprese salad and artichoke mousse with black olive sauce that was truly delicious.
If you're wondering what a piadina is, well it's an Italian flatbread sandwich that is very popular in that country. It looks like a flour tortilla, but not so thin and it has a soft texture, not toasted or crunchy. They cook it on a rock like kitchen appliance, but you can use a cast iron or metal skillet. Serve with a green salad and ham, – a lot like todays recipe – fold over the piadina and eat it like a taco. Delicious!
This is one of the bread recipes I love the most, it's easy to make and the dough can be frozen and used at a later date, making it very convenient. Now that the weather has improved, it's time to break out the grill and let me tell you, the piadina makes a delicious grilled bread, all you need to do is take advantage of the heat and serve it at the same time as the meat.
If you like grilled vegetables, you can use them to fill your piadina with a few drops of the best olive oil you can find. I know you'll quickly become as much of a fan of the piadina as I am.
One last secret: piadinas can be easily reheated in the oven or on the grill.