Piadina with Friarielli Cream and Dried Tomato Strips
Salvatore Coppola
Menù Ingredients
30 g iceberg lettuce
40 g coppa
50 g Stracciatella
Heat the piadina on both sides, then fill with friarielli cream, iceberg lettuce, cured coppa, stracciatella and Dried Tomato Strips. Fold in half, cut and serve.
