Piadina is the bread of Romagna, the eastern half of Emilia Romagna: a simple dough of flour, lard or olive oil, salt and water, rolled thin and cooked on a hot griddle until speckled and soft. It is sold from roadside kiosks called piadinerie along the Adriatic coast and inland, and has had protected geographical status as Piadina Romagnola since 2014. The classic filling is prosciutto crudo, squacquerone, a fresh, spreadable local cheese, and arugula.

Imola is in Romagna, so the piadina is the local street food of the Emilia Romagna Grand Prix. It is quick, portable and endlessly variable, and making one takes less time than a safety car period.

The piadina

Ingredients

• 4 cups (500 g) all purpose flour
• 1 1/2 teaspoons fine salt
• 1/2 teaspoon baking soda
• 1/3 cup (70 g) lard, softened
• 1 cup (240 ml) lukewarm water

The filling

Ingredients

• 8 oz (225 g) squacquerone or stracchino
• 6 oz (170 g) prosciutto crudo, thinly sliced
• 2 large handfuls arugula

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