Flat bread with greens (cassone verde)

Cassone Romagnolo (or Piadina Romagnola) dates back hundreds of years, some say even to Roman times. Traditionally, in the central Italian region of Emilia Romagna, a thin layer of dough made of flour, pork fat, water and salt is rolled out, filled with field herbs, folded in half to form a large pocket and cooked in a pan. There are local variations related to the thickness of the dough and the size of the cassone (more commonly known around the world as piadina) as well as less traditional but other common fillings such as mozzarella and tomato, potato, sausage or pumpkin.