Step 1

Combine the flour, baking powder and salt in a large bowl. Either using your hands or a stand mixer with a dough hook, mix in the butter. Slowly pour in milk and 150ml lukewarm water and continue to mix until everything is well incorporated. If making the dough by hand, tip the dough onto a well-floured board and knead for around 10 minutes or until the dough is smooth and pliable. If using a stand mixer, mix on a medium speed for 5 minutes. Wrap the dough in plastic wrap and allow to rest for at least 30 minutes.

Step 2

Dust a clean work surface with flour, divide dough into 8 balls and roll out into 2mm-thick rounds. Heat a large non-stick frypan over a medium heat and cook the piadina for 90 seconds on each side or until lightly golden. Transfer to a plate and repeat with remaining dough. Fill the piadina with desired filling (see below). Piadina are best eaten shortly after being cooked.

Step 3

Mozzarella, prosciutto, figs and rocket: Cover one half of the piadina with a few pieces of buffalo mozzarella and sliced fig. Drape over some prosciutto and top with some basil leaves and rocket. Drizzle with extra virgin olive oil and season with salt and pepper. Fold the piadina over, cut in half and serve.

Step 4

Cime di rapa and stracciatella: Trim a bunch of cime di rapa (broccoli rabe) to remove any tough and woody stems. Blanch in salted boiling water until just wilted. Drain and refresh in iced water, then squeeze out as much moisture as you can. In a large frypan, warm 2 tbs extra virgin olive oil. Add 3 roughly chopped garlic cloves and saute gently until soft. Add a pinch of dried chilli flakes and the cime di rapa. Drag the rapa around the pan to coat. Season with salt and allow to cool briefly. Cover one half of the piadina with some cime di rapa and top with stracciatella (or mozzarella). Drizzle with olive oil, then fold the piadina over, cut in half and serve.