Roman Piadina

Method

1. Mix the flour with the salt in a bowl, add the olive oil, then gradually add the water while mixing.
2. Work the dough in the bowl until it comes together, then briefly knead on a work surface (do not overwork).
3. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
4. Divide the rested dough into 4 equal balls. If desired, let the balls rest for 15 minutes more until smooth.
5. Take one ball and roll it out with a rolling pin into a thin, even circle.
6. Shake off excess flour and place the dough in a hot pan (non‑stick or cast iron).
7. Cook until bubbles form; do not pop them. Optionally, you can add 1 teaspoon of baking soda to the dough, but the chef prefers without.
8. Flip the piadina and cook the other side until lightly browned.
9. Remove from the pan and let it rest; the bubbles will deflate on their own.
10. Spread gorgonzola over the hot piadina.
11. Add the asparagus frittata.
12. Add slices of speck.
13. Spread dried tomato cream (crema di pomodoro secco) over the top.
14. Add a drizzle of cherry tomato ketchup.
15. Fold the piadina in half.
16. Return to the hot pan for a few seconds on each side to crisp up the exterior.
17. Serve immediately.