Leondina’s Piadina

Leondina always makes this recipe when she needs a quick, tasty meal—especially when her family has homemade prosciutto. They prepare and cure it in the cellar every year, so it’s a real treat. She skips using lard in this recipe because she says it makes the piadine too heavy. Olive oil keeps them light and gives a delicate flavour. That’s how Leondina likes to make them!