Two Paidian flatbreads are filled with red onions, goats cheese and walnuts, one is open one is folded over. A ramekin of caramelised red onions is next to a log of goats cheese.

Red Onion, Goats CheeseWalnut Piadina


Heated, filled, and then folded – Piada flatbreads are a local delicacy from the heart of Emilia Romagna. In this northern Italian region, you will find Piada (or Piadina) being prepared and served hot by street vendors as on-the-go sandwiches and snacks.

Cook time:
10 mins
Prep time:
5 mins

Piadina ingredients

At Crosta & Mollica, we have brought this delightfully versatile and authentic street-food straight from the bakeries of Italy to the UK. The beauty of Piadina lies within its simplicity; only four ingredients are used in Piadina, and you don't need many more to make it into a tasty lunchtime meal.

This recipe is best served alongside a fresh salad, it makes the most of the classic pairing of sweet caramelised red onions with creamy goats cheese, while adding walnuts for extra crunch, all cradled in a deliciously flaky Golden Durum Wheat Piadina. Warming Piadina in a pan before filling means the extra virign olive oil melts slightly, resulting in a flakier softer flatbread. Remember, never wrap Piadina, only fold them in half!

A bowl of caramelised red onions is next to a log of goats cheese.
A folded Piadina Emiliana filled with goats cheese, caramelised red onions and walnuts is in shot.


  • Step 1

    Thinly slice the red onion and sauté in olive oil on a low to medium heat until soft and turning slightly translucent.

  • Step 2

    Add in the sugar and balsamic and cook for a further 5 minutes, or until you can see the onions starting to caramelise. Sprinkle in the rosemary, salt and pepper to taste then remove from the heat.

  • Step 3

    Warm the Piadina in a hot, dry pan for 1 minute each side and then transfer to a plate or serving board.

  • Step 4

    Scatter over some onions, slices of goat’s cheese and a sprinkling of walnut pieces. Serve warm and enjoy.