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Marco Donnini from Donnini's in Melbourne was introduced to piadina many years ago while he was travelling in Modena (Emilia-Romagna region) to discover his roots. His uncle Gianni gave him a piadina with stracchino, mortadella and a glass of Lambrusco. He told him to relax because everything was going to be fine as long as you had good food. That moment inspired Marco to bring that feeling and piadina back into Carlton.






Skill level

Average: 4.9 (6 votes)


  • 500 g flour
  • 100 ml water (room temperature)
  • 100 ml milk (room temperature)

Vitello tonne filling

  • 400 g veal
  • olive oil
  • garlic
  • rosemary
  • salt and pepper
  • 1 tin tuna
  • 2 tbsp mayonnaise
  • handful of anchovies, chopped
  • handful of capers
  • 100 g rocket

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For the filling, rub the meat with the olive oil, garlic, rosemary, salt and pepper. Roast the veal to medium rare.

For the tuna mayonnaise, mix together the tuna, mayonnaise, anchovies and capers.

To make the piadina, combine the flour, milk and water until it forms a dough. Knead the dough for 5–10 minutes.

Divide the dough into 6 balls and leave to rest in a warm spot. This will make them easier to roll.

After 10 minutes roll the dough balls with a rolling pin. To cook the piadina, Donnini's use a BBQ hot plate over a medium-high heat, until crisp.

When cooked, fill each piadina with the vitello tonne mixture and the rocket.