Heat the piadina in a non-stick pan, cut it into wedges, and place them on a serving plate.

Meanwhile, clean the zucchini flowers, brush them with extra virgin olive oil, and bake in a static oven at 160°C (320°F) for about 10 minutes.

Assemble the piadina: place a zucchini flower, burrata, a raw shrimp, chopped pistachios, and a few fresh marjoram leaves on each wedge. Finish with a drizzle of extra virgin olive oil, salt, and pepper.