Mini durum wheat piadina

Made by our artisan bakers in Italy, our recipe for miniature durum wheat Piadina swaps the original’s use of strutto (pork fat) for extra virgin olive oil — giving each little flatbread its golden colour and sweeter, subtly nutty flavour.

Deliciously versatile, they’re perfect for tearing, sharing and dipping in everything from soup to curry, but our advice is to start by creating your own classic Piadina sandwich, like those found across the Emilia-Romagna region.

Start by heating the flatbread in a dry pan, layer with your favourite fillings — we suggest some prosciutto, a little mozzarella and a sweet fig or two to balance the salty flavours — then fold, slice, serve and enjoy.