Lay the piadina flat on a work surface and, using a sharp knife, make four parallel cuts to create four vertical strips. Discard the two outer strips and keep only the two central ones, which will be more even and of the same width.

Rotate one of the two strips horizontally and slide it underneath the other strip, which remains vertical, creating a small cross where the two strips intersect. Right at the intersection, add the filling: a spoonful of mashed banana, a square of dark chocolate and a thin layer of peanut butter.

Close the parcel by first folding the two side “wings” inward (the horizontal strip), then fold the top end of the vertical strip over the filling and start rolling downward until completely closed. Secure the parcel by tucking the final flap underneath the roll, forming a compact bundle.

Heat a grill or griddle and place the parcel on it, cooking on both sides until the surface is golden and crispy. As it cooks, the filling melts, becoming soft and creamy.

Serve the parcel hot, when the chocolate has melted and blends perfectly with the banana and peanut butter.