In Emilia-Romagna the flatbread Piadina Romagnola (plural: Piadine Romagnole) is often served with the local cream cheese squacquerone. In Australia I like to use the creamy stracciatella from Vannella Cheese, it has a slightly different texture but a very similar sweet lactic tang; ricotta works well too. In season top it with figs and, if you have some, a drizzle of traditional balsamic vinegar from Modena for a delicious start, or finish, to any meal. Add a drizzle of a delicate extra virgin olive oil too if you like. I’ve also served piadina and stracciatella with a drizzle of the syrup from mostarda di frutta (mustard fruits) with and without figs and sometimes with thin slivers of mustard fruit instead of figs. So be inspired by this simple assembly and make it your own. A glass of sparkling rosé – like the De Iuliis Guardian – is a great match with stracciatella, figs and balsamic vinegar. Made from Hunter Valley shiraz and merlot, it’s wonderfully drinkable.
Serves 4 as a starter
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