Light the barbecue and set up two separate grills or cooking zones: one for the piadinas and one for the skewers. Thread the meat cubes onto skewers, alternating with folded slices of pancetta. For the fish skewers, alternate shrimp tails and pineapple cubes. Season both with a drizzle of olive oil, salt and pepper, then grill until nicely browned.

Meanwhile, warm the piadinas directly on the grill for a few seconds per side until soft and lightly toasted. At this point, assemble the piadinas while leaving them open, ready to roll if desired.

For the meat version, spread tzatziki on the base of the piadina, add tomato slices, baby spinach and—if you like—chili rings. Finish by placing a hot meat skewer in the center.

For the fish version, spread cannellini bean hummus, add arugula, yellow cherry tomatoes and zucchini flower petals, then top with the shrimp-and-pineapple skewer.

Serve immediately, letting everyone choose whether to enjoy it open or rolled, for a colorful and original summer barbecue meal.