Using a pastry cutter, cut disks out of the piadina. Place the disks inside a muffin pan, making them fit into the cavities to form baskets. Bake in a ventilated oven for 10 minutes at 180°C (350°F).

Meanwhile, whip the fresh ricotta with a whisk, adjusting for salt and pepper, and brown the speck in a nonstick pan, without adding oil or salt.

Take the piadina baskets out of the oven and allow them to cool before removing them from the pan. Once cool, stuff with the ricotta cream, cubes of speck and coarsely chopped walnuts. Top with a sprinkle of pepper and a few leaves of fresh rosemary or another herb to taste.