"Some of our clients eat it three times a day. They can't get enough of it."
-Giovanni, co-owner of Piada NYC







Versatile for any table

Always tasty to bite into, wonderful with melted cheese, excellent when dipped in hearty stews or any other culinary creation you can dream up, Piadina adds a bite of Italian authenticity to any table.

Try some of our family recipes below!

Recipes
ZESTY MICHIGAN STATE PIADINA

INGREDIENTS
(Serves 4)

4 Piadine
1 cup goat cheese, room temperature
1 cup whipping/Heavy cream
3/4 cup arugula, rinsed, dried and coarsely chopped
3 teaspoon extra virgin olive oil
salt and pepper to taste

PREPARATION:
In a small mixing bowl crumble goat cheese with a fork and set aside at room temperature. In a separate mixing bowl, pour whipping cream and beat for about 2 minutes or until thick and fluffy. Add whipped cream to goat cheese and mix until well combined. Add the rinsed, dried and chopped arugula to the goat cheese mixture; add the olive oil, salt, and pepper to taste. Mix well to combine and set aside at room temperature. Heat piadina on a hot griddle on both sides until warmed through, about 30 seconds per side.

Spread the cheese/arugula mixture evenly over the warm Piadina and fold in half. Serve immediately.
 
SAVOY CABBAGE ROMAGNA STYLE
(CAVOLI ALLA ROMAGNOLA)

INGREDIENTS
(Serves 4)

4 Piadine
1 large savoy cabbage, washed and cut in 2 inch chunks
3 garlic cloves, chopped
5 tablespoons of olive oil
Salt and black pepper to taste

PREPARATION:
Add the savoy cabbage to boiling salted water and cook until tender, about 45 minutes. Drain the cabbage and set aside.

In a large skillet add the oil and garlic. Cook garlic on medium heat for about 1 minute, making sure it does not turn brown.

Add the drained cabbage, salt and pepper to taste.

Cover and simmer for approximately 20 minutes, stirring occasionally, on medium-low heat until cabbage is very tender.

Heat piadina on a hot griddle on both sides until warmed through, about 30 seconds per side.

Cabbage and hot Piadina Mia are one of the most traditional combinations in the Romagna region.
 
BEAN SOUP
(ZUPPA DI FAGIOLI)

INGREDIENTS
(Serves 4)

4 Piadine
2 cups canned beans (Cannellini beans, kidney beans, black beans, etc), drained
1 large onion, chopped
1 large potato, diced
1/2 cup tomato puree or tomato sauce
1 tablespoon of extra virgin olive oil
4 cups water
3 twigs of fresh rosemary
Salt and pepper to taste
Chili flakes (optional)

PREPARATION:
In a large pot add olive oil and chopped onion. Cook onion over medium heat until soft and translucent.

Add the rosemary, diced potato, tomato puree, and water to the stock pot and bring to a simmer for about an hour or until soup has thickened and potatoes are tender.

Remove the rosemary twigs and add salt and pepper to taste.

Heat piadina on a hot griddle on both sides until warmed through, about 30 seconds per side and serve with the hot bean soup.
 
STEWED VEGETABLES AND POTATOES
(FRIGGIONE DI VERDURE E PATATE)

INGREDIENTS
(Serves 4)

4 Piadine
2 small zucchini, cut into 1/4" rounds
1 small eggplant, cut into 1/2" cubes
1 small onion, sliced
1 red pepper cut in strips
1 small potato, cut into 1/4" cubes
1 yellow bell pepper cut in strips
1 ripe tomato, diced
1 clove of garlic, bruised
6 Basil leaves, hand torn
2 tablespoons of extra virgin olive oil
Salt and pepper to taste

PREPARATION:
In a very large skillet heat the olive oil with the clove of garlic. Add the sliced onion and cook over medium/high heat until onion is translucent.

Add the zucchini, eggplant, bell peppers, potato and the salt and pepper. Sautee the vegetables for about 30 minutes or until tender, and then add the tomatoes and basil. Heat piadina on a hot griddle on both sides until warmed through, about 30 seconds per side.

This is a colorful, appetizing dish that goes very well with Piadina Mia.
 
PIADIZZA MARGHERITA
(PIADINA + PIZZA = PIADIZZA)

INGREDIENTS
(Serves 4)

4 Piadine
1 Tablespoons extra virgin olive oil
12-15 Basil leaves, hand torn
2 cups Mozzarella di Bufala, shredded
1 cup tomato puree
Salt to taste

PREPARATION:
Prepare 4 Piadine by adding a light layer of tomato puree and top with shredded Mozzarella di Bufala.

Place Piadizza on a hot grill or griddle for about 1-2 minutes or until cheese melts and then top with fresh basil and a light drizzle of extra virgin olive oil.

Piadizza can be topped with other ingredients like artichoke spread, sausage, peppers; mushrooms. the possibilities are endless!
 
PIADIZZA BAKER'S STYLE
(FORNARINA ALL'OLIO)

INGREDIENTS
(Serves 4)

4 Piadine
1 Tablespoon extra virgin olive oil
2 twigs rosemary, leaves removed and coarsely chopped
1 Tablespoon sea salt

PREPARATION:
Preheat oven to 375°
Brush each piadina with extra virgin olive oil and sprinkle the rosemary and sea salt.

Bake for about 3 minutes until fragrant and crisp.

The Fornarina is great accompanied with luncheon meats, cheeses and salads.
 
THE BREAKFAST PIADINA
(PIADINA COLAZIONE)

INGREDIENTS
(Serves 4)

4 Piadine
4 Eggs, cooked sunny side up or over easy
8 slices of Prosciutto di Parma, sliced thin
8 slices of Provolone, sliced thin
2 cups fresh arugula, washed and dried
2 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste

PREPARATION:
In a small mixing bowl combine the arugula, oil, vinegar and salt. Mix well to combine and set aside.

Heat piadina on a hot griddle on both sides until warmed through, about 30 seconds per side.

Add 2 slices of Provolone to each Piadina, followed by 2 slices of prosciutto, one cooked egg and some arugula salad.

Fold the warm Piadina in half and enjoy!
 
SWEET-TOOTH PIADINA
(PIADINA GOLOSA)

INGREDIENTS
(Serves 4)

4 Piadine
1 cup Nutella or chocolate/hazelnut spread
3 cups assorted sliced fruit, strawberries, bananas, raspberries, etc

PREPARATION:
Heat piadina on a hot griddle on both sides until warmed through, about 30 seconds per side.

Spread a generous layer of Nutella on Piadina, top it with the fresh fruit, fold it in half and enjoy as a great dessert alternative.
 

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