Giusi wrote:

> Piadina is really like flour tortillas, and my favorite filling is
> Greek salad ingredients. Tomato, cucumber, onion and kalamata olives
> with crumbled feta, olive oil and optional Greek yogurt. I grill the
> piadina before filling and rolling like a wrap.

I never made them since I live in the area of "gnocco fritto", but when I
buy them I use to heat them on a non stich pan. First I ready my
ingredients, then heat one side, turn the piadina and start putting on my
topping / filling while the down side heats. Reached the right heat I ply
the piadina in two and it's ready to serve.
My fav filling: gorgonzola and ham, or spek, or salami, or baloney... But
when I have no zola at home, I just use sottilette (you know, those
individually packed thin slices of mistery cheese
http://www.spesaonline.com/SOL/image...1590927335.jpg) with
some cold cuts.
--
Vilco
Think pink, drink rose'