The romagnoli doc arrive in Milan and bring the real PGI piadina with lard, as well as a series of variations (from the burger to the "romagnola pizza"). Here are the places to eat it
Piadina is at home in Milan. In the realm of the michetta, and then of the burgers, the piadina craze spreads at a fast pace. The first artisan piadinerias opened years ago, some have even become franchises like La Piadineria, but now the Romagnoli, the real ones, arrive in the Lombard capital. With their gourmet piade, the "pizzas of Romagna" with tomato and mozzarella and the versions with burger. The lard seemed to have disappeared, replaced mercilessly by extra virgin olive oil, but now finally the real PGI can be eaten here too. And he is already gourmet of his own without wanting to add anything special to it.
Kalamaro Piadinaro
The most fashionable restaurant in Riccione arrives in Milan with culinary experiments and a metropolitan venue. The idea is simple: piadina combined with high quality ingredients, to become gourmet. Classic IGP dough with lard and salt from Cervia, burnt wheat, spelled, multigrain, broken wheat, to be stuffed in the traditional way with Parma ham PDO 18/20 months, DOP squacquerone di Romagna and rocket or by choosing from the menu Specials with piadas like these: with marinated tuna, mozzarella, salad and raw vegetables. Signature dish, the piada with calamari burger.
Piazza Olivetti 3 (Symbiosis district, Fondazione Prada area)
Pidaza
Romagna management, the Pidaza format arrives in Milan with the first local of the city and the first of an expansion plan even abroad. Ingredients from Romagna, corners to buy Romagna specialties such as wines, beers, ceramics, aprons, glasses … The names of the piade are those of the municipalities of Romagna and you can also eat the "pizza romagnola", ie tomato and mozzarella on the basis of piada.
Via Pioppette, 3 (Columns of San Lorenzo)
Divina Piadina
The perfect stop after a cocktail at the Bar Basso or before a movie at the Plinius cinema. Divina Piadina works with a rolling pin, in a traditional way, and stretched by hand at the moment on an original cast iron plate. Ingredients chosen as the classic Crudo di Langhirano, but also horse frays, bresaola, truffled caciotta. Dough also whole and nice cutting boards.
Viale Abruzzi, 21
Pastry Piadineria
The environment is modern and sympathetic, and the wraps made at the time. Portions and fillings are not gargantuan, but the result is still satisfactory, especially if you choose those rolled with chicken or sausage. On € 7 each.
Via Niccolò Paganini, 2 (Loreto)
Once upon a time … a piada
From a local they have become four with a simple formula: good product, dough with organic flour, more than honest prices that are around € 5-6. The decor of the premises is rather difficult to digest and ranges from the country style of the Repubblica shop to the very russage (and more elegant) one of Via Gian Galeazzo.
Piazza San Gioachimo, 5 (Repubblica)
Viale Coni Zugna, 37 (S. Agostino)
Via Raffaello Sanzio, 29 (De Angeli)
Viale Gian Galeazzo, 19 (Porta Ticinese)
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