When the moon hits your eye like a piadina being fried, that’s amore! At the top of my list of Winter Fancy Food Show 2019 highlights was getting the chance to see BelGioioso's Gianni Succi in action. Maybe you’ve enjoyed a piadina or two, but have you tried making one? Me neither, but Gianni gave Deli Market News a few exclusive tips that I think could be an interesting cross-merchandizing game changer if implemented at retail, in-store demo style!
“Today I’m very happy to show you a very popular Italian recipe—with piadina, BelGioioso Crescenza Stracchino, baby arugula, and Prosciutto di Parma,” Gianni began his demonstration. “So, when the burner is very hot, I put the piadina on top of it. The total timing is going to be thirty seconds. I flip one side and then the other. Now I take my Stracchino, and I fill only half of the piadina.”
At this point, because I’m particularly cheese-curious, I asked Gianni why his go-to is Belgioioso Crescenza Stracchino. He emphasized that its meltablity and spreadable texture make it perfect for this particular recipe.
“This is a very clean and elegant recipe, and we are Italian, you know, and we are very, very close to this type of aesthetical things and quality point of view,” Gianni continued.
To watch Gianni make a perfect piadina for youself, check out our exclusive video above.
And for more inside looks at our industry’s product tips and tricks, keep following Deli Market News.