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Piadina, Bresaola, Rucola & Gruyère AOP

Printable version PDF file

Serves 4


20 min

6 min


For the dough
  • 500g flour, sieved
  • 75g olive oil
  • 200g milk
  • 6g salt
  • 2g bicarbonate of soda (a level teaspoon)
For the topping
  • 200g Gruyère AOP, grated by hand
  • 16 slices of Bresaola
  • 100g rocket
  • olive oil


Tip the flour, bicarb and salt into a large bowl
Make a well in the centre and add the olive oil
Mix with a fork and then little by little, add the milk. Knead the dough by hand until it becomes soft and supple
Place the ball of dough in a bowl and cover with a damp towel
Let it rest at room temperature for at least 30 minutes
Roll it into a large sausage shape and cut into 4
Using a rolling pin, roll out the dough into 4 thick round galettes
Use a plate or a pan lid as a guide to cut the galettes into equally sized rounds
Heat a non-stick frying pan. Dry fry one galette at a time for about 2 or 3 minutes on each side, depending on its thickness
Place the toppings on the cooked galette: first, the grated Gruyère AOP, then the Bresaola and finally the rocket
Drizzle with olive oil and fold each galette in half
Return the galettes to the frying pan or flash them under the grill for a few minutes on each side until the Gruyère AOP has melted
Tips & Tricks:
If the dough seems dry, add a little water.
The Bresaola can be replaced by thin slices of raw ham.
For a quick version of a Piadina, use a ready-made, store-bought pizza dough.