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Tuesday : 7:00 - 19:00


Capicollo piadina

Difficulty: Medium




Preparation (min)


Total (min)


Ingredients for dough

  • 200 g uncooked bread dough (Première Moisson)
  • 80 g cooked old-fashioned spicy capicollo (Première Moisson)
  • 1 tbsp. (15 ml) peppers cut into cubes
  • 3 tbsp. (45 ml) grated mozzarella cheese
  • 3 tbsp. (45 ml) grated parmesan cheese
  • 1 tbsp. (15 ml) chopped fresh basil
  • 1 tbsp. (15 ml) chopped fresh parsley

Ingredients for topping – pizza option

  • Mozzarella cheese
  • Arugula leaves
  • Cherry tomatoes cut in two
  • Balsamic glaze

Ingredients for topping - sandwich option

  • Prosciutto (Première Moisson)
  • Arugula leaves
  • Olive oil (Première Moisson)
  • Pepper


  1. Put the dough on a floured surface.
  2. Stretch out the dough into a 7-inch round diameter.
  3. Add peppers, mozzarella, Parmesan, basil, parsley and capicollo on top of the dough.
  4. Form a ball and spread the ingredients well in the dough. Store for 30 minutes at room temperature.
  5. On a well-floured work surface, flatten out the dough to form a ¼-inch thick disk.
  6. In a large frying pan, heat the olive oil over medium-high heat and add the piadina. Cook each side until golden.
  7. Place the piadina in a plate and enjoy!

Preparation – pizza option

  1. Place the cooked piadina on a clean working surface.
  2. Garnish with mozzarella cheese, arugula leaves, cherry tomatoes and a drizzle of balsamic vinegar glaze.
  3. Cut into slices and enjoy!

Preparation – sandwich option

  1. Place the cooked piadina on a clean working surface.
  2. Garnish with slices of prosciutto, arugula leaves, ground pepper and a drizzle of olive oil.
  3. Fold to form a sandwich and bon appétit!

 Watch the video on You Tube (french only)

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