Italian
A ball of dough is stretched and rolled, then passed through a machine to flatten. Next, it hits the griddle, punched and slapped to toast just so. Finally, a sprinkle of parmesan, a draping of wafer-fine prosciutto, speck or mortadella from the Berkel slicer, a handful of rocket, radicchio or spinach leaves, maybe a drizzle of balsamic glaze or dots of gorgonzola, stracchino, mozzarella or ricotta. A quick fold and the crisp piadina parcel slides onto a thick wooden board, cut into four hand-sized pieces, and lands on your tiny table. Add an Italian beer or glass of wine for the complete Italian street-food journey. Buonissimo.
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