Unless you've spent time in the Romagna region of Northern Italy, it's unlikely that you've encountered a piadina or piada, an Italian flat bread sandwich, common to that region of Italy but very rarely found in the United States. The piadina, typically consumed in Romagna as a casual street snack, is cooked on a griddle and filled with a variety of meat, cheese and veggie combos. The simplicity of the piadina allows the beauty of Italy's cured meats, fine cheese and bright produce to truly shine.
Now thanks to the Italian food experts at Eataly, New Yorkers can try a variety of Piadina at the Panini Counter in Eataly's 5th Ave store. The Piadina Torino features bresaola (air-dried, salted beef), Toma Piemontese (a cow's milk cheese from the Piemonte region of Northwest Italy), arugula and Mike's Hot Honey.
Piadina are simple, delicious and easy to make at home. Lay the flatbread on a hot griddle with a little bit of EVOO. Layer with your preferred combo of meat, cheese and veggies and fold in half like a quesadilla, before toasting lightly on both sides. Once toasted, slice in half and serve. Like much of Italian cooking, it's all about the quality of the ingredients and keeping it simple.
Enjoy a Piadina Torino w/ Mike's Hot Honey at Eataly's 5th Ave store and check out the rest of their Panini Counter menu here.