Behind Mapiada, we find Roberto Mastroianni, a globe-trotting engineer who has finally succumbed to the charms of Nice. Instead of keeping his love for piadina to himself, he decided to share it with the people of Nice by opening this friendly eatery where you can enjoy delicious food quickly, without sacrificing quality.
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At Mapiada, the star is, of course, the dough: classic, organic with ancient grains, made with olive oil, or gluten-free, you get to choose the base of your piadina before Andrea, the master in the kitchen, fills it right before your eyes. For the purists, we recommend the Tradizione pura, a typical recipe from Emilia-Romagna: Squacquerone cheese, Parma ham, and fresh arugula. And if you're in the mood for something refreshing, dive into the Cotto per me with cooked ham, crunchy lettuce, and fiordilatte mozzarella.
Piadinas for all tastes (even gluten-free!)
Veggies are not left out with creations like the Carciofi in serenità, which combines homemade carrot puree, fresh artichokes, arugula, and Taggia black olives, or the Peperone con euforia, mixing creamy Taleggio cheese, grilled peppers, smoked provola, roasted onions, and spinach.
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