Piadina filled with goat’s cheese, prosciutto and rucola

500 gr ‘0’ flour
2 grams bica of soda
glass olive oil (in Romagnia they use lard)

Work all ingredients together adding a bit of water or milk (the milk makes for a slightly softer piadina. Divide into balls and make individual rounds with the rolling pin about 30cms wide. Remember to keep flouring the rolling pin to avoid the dough sticking.
Warm your cast iron griddle and turn on both sides, pushing down air bubbles with a fork. When ready fold in half and fill with goats cheese, prosciutto and ruccola. These can also be kept in the oven briefly when you are ready to eat.