How to Make A Piadina Romagnola

The total cooking time for a piadina is 3-4 minutes, and it is done when both sides look like this. Slide it off the skillet onto a cloth-covered serving dish and cook the next.

If you're cooking half the batch now, and saving the rest for later:
Sear the piadine you plan to keep for a few seconds on either side, put them in a sealed container, and put them in the refrigerator. Finish cooking them when you need them, and expect the partially cooked piadine to keep for about a week.

How to serve a piadina:
You can stack them and slice them to make wedges, which are nice as is, spread with cheese, or smothered with a cold cut. You can also fold a whole piadina in half to make a pocket, and fill it with whatever suits your fancy, for example grilled sausages and onions (this is common at roadside stands). The piadina's potential to add joy at a cookout is obvious.

Last thing:
I want to thank the folks at Riccione's Bagno 97 Adolfo, La Spiaggia delle Donne, for organizing the piadina course. I had a great time, my piadine were good, and I learned something. The piadina course is just one of many things they do, and if you're beach lounging in the northern half of Riccione you should definitely consider staying with them.