Preparation:

To make the piadine put the flour, baking powder, olive oil and salt in a mixing bowl, mix to form a dough, then roll into a ball. Cover and allow the ball to rise in a warm place for 10 minutes. Divide the dough into 80 g balls then cover and put these in a warm place for 30 minutes. Roll the balls out into thin slices and fry in an unoiled frying pan until cooked through.

TIP: present the various piadine on an olive wood board.

Step 2:

Bruschetta di asparagi , smoked salmon, asparagus

Prepare the asparagus and cut into short slices, then cook for approximately 1 minute in salted water. Spread the Bruschetta di asparagi on the piadina, placing salmon and asparagus on top. Finish with some rocket dressed with olive oil.

Salsa Tartufata , Parma ham

Mix the ricotta with the Salsa Tartufata and add salt. Chop the artichokes into smaller pieces. Spread the ricotta and Salsa Tartufata on the piadina, placing Parma ham and pieces of artichoke on top. Finish with some rocket dressed with olive oil.

Aegean Tapenade , Kalamata olives, grilled aubergine, feta.

Heat a grill pan and fry the sliced aubergine for approximately 1 minute on either side. Remove the stones from the Kalamata olives. Chop the olives into smaller pieces. Spread the Aegean Tapenade on the piadina, placing grilled aubergine on top, then crumbling on the feta. Sprinkle pieces of olive on the feta and finish with some rocket dressed with some olive oil.