Piadina con stracchino crudo e rucola

The **Piadina con stracchino crudo e rucola** is a traditional Italian sandwich-style dish rooted in the culinary heritage of the Romagna region and the Republic of San Marino. The dish features a *piadina*—a thin, unleavened flatbread—filled with a combination of creamy stracchino cheese, cured meat (crudo), and fresh arugula (rucola).

The quality of a great version depends on the textural contrast between the warm, pliable bread and the cool, creamy filling. The mild, slightly tangy profile of the stracchino is designed to balance the saltiness of the cured meat and the sharp, peppery notes of the arugula. In San Marino, the iteration found at **Piazzetta Del Placito Feretrano** has been specifically recommended by creator **Francesco Zini**.

Regional variations of the piadina are common throughout the Italian peninsula. While the combination of stracchino and cured meat is a staple, some variations substitute the cheese with *squacquerone* for a more acidic flavor profile or use different fats, such as lard or olive oil, in the dough preparation. The choice of cured meat can also vary, ranging from prosciutto di Parma to local San Marinese specialties, making the dish a versatile staple of regional street food.