Flatbread with ham, pecorino cheese, and tomatoes

Name: Flatbread with ham, pecorino cheese, and tomatoes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Flatbread Romagnole PGI Rimini-style 4; Marinda tomatoes 2 ½ cups; Pecorino di fossa cheese 4.25 oz; Prosciutto cotto with herbs 0.9 lb; Mixed salad to taste; Coarse salt 3 ½ tsp; Thyme 3 sprigs; Rosemary 3 sprigs; Mixed peppers in grains to taste; Extra virgin olive oil to taste

it es fr de br nl

580

Calories per serving

Energy Kcal 580
Carbohydrates g 32.7
of which sugars g 6.2
Protein g 33.9
Fats g 34.9
of which saturated fat g 11.75
Fiber g 3.4
Cholesterol mg 110
Sodium mg 3348

Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 5 min
Makes: 4

PRESENTATION

Piadina with ham, pecorino, and tomatoes is one of those Italian flatbread sandwiches that just makes you feel good—warm and familiar, you know? Especially in Emilia-Romagna where people are all about simple, honest food. It’s classic. Really, really classic. Just a few things—homemade dough, thinly sliced ham, mildly salty pecorino, and fresh tomatoes. And here's the thing, toss in some homemade aromatic salt, maybe crushed black peppercorns, and it's even better. Plus, a handful of fresh thyme or a sprig of rosemary can totally take it up a notch, giving each bite that herby punch that makes it pretty special.

Folks around Rimini and Romagna? Oh, they have their own ways with these. You’ll see piadine stuffed with all kinds of traditional piadina fillings, but the ham and cheese piadina combo keeps it simple and real. The soft flatbread really lets those flavors shine. And the sauce? Well, that’s just the cherry on top.

What’s super cool about this piadina recipe is how flexible it is without losing that Italian street food vibe. Some folks swap in sausage and quick bean hummus, or even smoked salmon with a touch of sweet lemon zest. These twists don’t mess with the roots—just a fresh take. So, whether you’re snagging a piadina with pecorino at a street stand or crafting an easy flatbread recipe at home, you get that mix of crispy outside and moist, flavorful fillings inside. Really hits the spot.

A fresh piadina with tomatoes and some homemade aromatic salt makes for a quick lunch or casual dinner. It's the kind of food that fits with good company and a laid-back mood. Try out different herbs, mess with the cheese, or add some extra spice—whichever way you go, you’re right there in Emilia-Romagna, enjoying a ham and cheese piadina that’s both fresh and a bit rustic. Super tasty. Also, exploring other fillings like prosciutto or arugula keeps things exciting and delicious. For sure.

INGREDIENTS
Ingredients for 4 flatbreads: Flatbread 4 - Romagnole PGI Rimini-style; Marinda tomatoes 2 ½ cups (500 g); Pecorino di fossa cheese 4.25 oz (120 g); Prosciutto cotto with herbs 0.9 lb (400 g); Mixed salad to taste; Coarse salt 3 ½ tsp (20 g); Thyme 3 sprigs; Rosemary 3 sprigs; Mixed peppers to taste - in grains; Extra virgin olive oil to taste

Preparation

How to prepare Flatbread with ham, pecorino cheese, and tomatoes

To make the flatbread with ham, pecorino, and tomatoes, first prepare the aromatic salt: in the blender cup, pour the coarse salt, the peppercorns 1, and the stripped aromatic herbs 2. Blend everything to obtain a homogeneous mixture 3.

Now cut the pecorino into thin slices 4 and set it aside. Remove the stem from the tomatoes and slice them lengthwise 5, you should obtain slices about 3/8 inch thick. Now heat a non-stick pan and grill the tomato slices on both sides 6.

Transfer the tomatoes to a bowl and season with olive oil 7 and the previously prepared aromatic salt 8. Now heat the flatbread in a pan for 1 minute on each side over medium heat, placing the pecorino slices on half of the flatbread so that the cheese melts slightly 9.

Now proceed with the filling: place the mixed greens on half of the flatbread, then add the cooked ham 10 and the roasted tomatoes 11. Fold in half and serve the flatbread with ham, pecorino, and tomatoes immediately 12.