INGREDIENTS:
– piadina flatbread
– tigelle mini round breads
– squash
– Swiss chard
– Parmesan cheese
– balsamic vinegar

INSTRUCTIONS: Cut the squash very thinly, grill it for 1 min on each side and leave it to marinate with garlic, rosemary and oil. Sauté the Swiss chard with chilli pepper, salt and oil. Make quite thin flakes of Parmigiano Reggiano using a potato peeler. Fill the tigelle breads or the piadina flatbread and finish with balsamic vinegar.