Combine the ingredients listed under 'piadina.' Pour the batter into a skillet and cook over low heat for 3-4 minutes on each side.

Scrub, wash, and dice a small potato. Roast in the oven with a pinch of salt, rosemary, and a drizzle of olive oil. Bake for 35-40 minutes at 430°F (220°C). For the last few minutes, use the broiler to crisp the tops of the potatoes. Meanwhile, cook the mushrooms in a skillet with half a cup of water, a pinch of salt, and a handful of parsley. Cook for 6-7 minutes.

Once the piadina and potatoes are cooked, fill the piadina with: • a few salad greens (with a pinch of salt) • a few slices of tomato (with a pinch of salt and oregano) • sliced basil tofu • mushrooms • roasted potatoes • ketchup