Slices of steak are on a slate board with rocket leaves scattered over them. To the side are charred slices of Piadina Emiliana.

Tagliata di Manzo with Piadina Emiliana


Piadina is the quintessential street food of Emilia Romagna – a flatbread used to make delicious folded, warm sandwiches. We make our dough with olive oil instead of the more traditional lard, which make our piadina beautifully soft and aromatic.

Cook time:
5 mins
Prep time:
35 mins

Summertime cooking

On a stifling summer's day you need little more than a few ingredients to make a sumptuous meal. Perfectly cooked steak, a few handfuls of rocket, shaved parmesan, and fluffy Piadina Emiliana. WIth a slightly thicker texture than Golden Durum Wheat Piadina, Piadina Emiliana are flakier in texture and perfect for holding a substantial filling like steak. Simply top them with your ingredients, fold in half, slice and enjoy!

So, it is time to fire up your grill or barbecue and enjoy one of Italy's many delicacies; Tagliata di Manzo with Piadina Emiliana.

Slices of charred steak are on a slate board with rocket leaves.
Two charred slices of Piadina Emiliana, a bite has been taken out of the corner of one.


  • Step 1

    On a large plate drizzle olive oil, roughly chopped rosemary, a pinch of salt and black pepper, and mix well.

  • Step 2

    Turn the steaks several times though this mixture and then leave the marinate for 30 minutes minimum.

  • Step 3

    Cook the steaks to your liking, on a hot griddle pan or in case of a sunny day, on the BBQ. Allow the steaks to rest for no less than 3 minutes, before slicing thinly

  • Step 4

    Scatter over some rocket leaves, and shavings of parmesan (optional) and serve with warm Piadina Emiliana flatbreads.