There’s something magical about the humble Italian flatbread. Growing up, my nonna would make piadina on Sunday afternoons, her weathered hands working the dough with practiced precision. The kitchen would fill with the intoxicating aroma of the flatbreads cooking on her cast-iron skillet, a prelude to the simple yet sublime pleasure of tearing into them while still warm. What transforms these rustic rounds from good to extraordinary, though, is what you pair them with – particularly the cheese. After two decades in professional kitchens and countless trips to Emilia-Romagna (piadina’s birthplace), I’ve found that four specific Italian cheeses create the most authentic and delicious combinations.
Squacquerone: Emilia-Romagna’s Creamy Pride
If you’re seeking true authenticity, nothing beats squacquerone – a soft, cloud-like cheese with a gentle tanginess that practically melts into warm piadina. This DOP-protected treasure from Emilia-Romagna is rarely found outside Italy, but its slightly sour creaminess creates the most traditional pairing.
“The slightly lactic tang of squacquerone against the warm, yielding texture of freshly made piadina creates one of Italy’s most perfect food marriages,” as my mentor Chef Marco used to say.
For those outside Italy, a good substitute is cream cheese mixed with a touch of plain yogurt – not traditional, but it approximates the texture and tanginess. Pair with thinly sliced prosciutto and a drizzle of honey for a truly transcendent experience.
Stracchino: The Silky Alternative
When squacquerone proves elusive, stracchino (sometimes called crescenza) steps in admirably. This northern Italian soft cheese has a mild, milky flavor with buttery undertones that become luxuriously molten when spread on warm flatbread.
I discovered stracchino’s versatility during a cooking stint in Lombardy, where local producers would deliver it fresh weekly. The cheese’s subtle sweetness pairs beautifully with bitter greens like arugula or radicchio, creating a perfect balance of flavors.
Chef’s Note: Allow stracchino to come to room temperature before spreading on piadina. The difference in flavor release is remarkable – cold cheese mutes the delicate milk notes that make this pairing so special.
Mozzarella: The Adaptable Classic
Though not traditional to Emilia-Romagna, fresh mozzarella has become a beloved piadina companion throughout Italy. Its milky sweetness and incomparable melt make it perfect when paired with robust tomato sauce or fresh basil.
During summer cooking classes, I teach students to look for small balls of fior di latte (cow’s milk mozzarella) – sliced thin, they melt perfectly without releasing too much moisture into the flatbread. Buffalo mozzarella works beautifully too, though its higher moisture content requires careful handling.
For best results, pat mozzarella dry with paper towels before placing on your piadina, then allow it to melt under a lid for 30-45 seconds. This prevents the dreaded soggy center that can ruin the textural contrast with the flatbread’s crisp exterior.
Provolone Dolce: The Melting Master
For those who prefer a more substantial cheese presence, mild provolone offers wonderful meltability with a slightly more assertive flavor. Unlike the aged piccante version, provolone dolce brings gentle complexity without overwhelming other ingredients.
I first appreciated provolone’s versatility while working alongside a chef from Naples who would layer thin slices with various herbs and vegetables. The cheese melts into a silky blanket, providing richness without becoming stringy or greasy.
Try it with sautéed peppers, caramelized onions, or grilled zucchini for a substantial meal that honors the Italian tradition of letting quality ingredients speak for themselves.
When making piadina at home, remember that the flatbread itself should remain fairly simple – it’s the canvas that showcases these magnificent cheeses. Roll your dough thin, cook it hot, and serve immediately for that authentic experience that transforms a humble flatbread into one of Italy’s most beloved comfort foods. Your kitchen may not overlook the rolling hills of Emilia-Romagna, but with these cheeses, your taste buds will believe they’re there.