Piadina, Stracciatella, Figs & Balsamic Vinegar

Name: Piadina, Stracciatella, Figs & Balsamic Vinegar
Yield: 4
Cuisine: Italian
Ingredients: 2 Piadine Romagnole; 3 figs (or pieces of mostarda di frutta); 250g stracciatella; Aceto Balsamico Tradizionale di Modena, for dripping (or mostarda di frutta syrup); Extra virgin olive oil, for drizzling (optional)

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

Ingredients

2 Piadine Romagnole (see video below)
3 figs (or pieces of mostarda di frutta)
250g stracciatella
Aceto Balsamico Tradizionale di Modena, for dripping (or mostarda di frutta syrup)
Extra virgin olive oil, for drizzling (optional)

Method

Cut each piadina into sixths and arrange on a platter.
Cut figs in half, then each half into 3 pieces and arrange beside the piadina.
Place stracciatella in a serving bowl.
Top piadina with stracciatella then figs, drizzle with balsamic vinegar (or mostarda di frutta syrup) and serve.

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How To Make Piadina Romagnola

What Other Travellers Say

Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!

Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.

My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.

Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.