Piadina Maioli – Conoscounposto

Here what she says about us. Caterina Zanzi in her article published on the conoscounposto.com

Lunch break in San Babila. She is never taken piadina in Milan, and when she did, it bored the guests on how it was cooked badly, filled worse. But when the Maioli brothers arrived in the city directly from the Riviera Romagnola, when they finally brought the dish symbol of my Cervesi summers here, it was impossible to fall in love with their version, both in proposals for a more basic (such as the one with Parma ham and squacquerone) than in those slightly more elaborate, such as Gricia, a Roman variation of the dish with bacon and pecorino Brunelli cream with black pepper.

But crescioni which I’m so crazy for, the one for which I run out from the office at 12:59 it is Piccantino with fior di latte mozzarella, San Marzano tomatoes and spicy sausage.

Are you on a diet? No worries, there is the very light crescione with herb.

And at the end of lunch, around of shopping at the twelve floors of the Brian & Barry signed brand new building is a must: what better way to dispose of the Piadina, you get from the first floor (where the Maioli Brothers have the house, up to the top floor who is dedicated for the women’s wear.

 -Tuesday, 18 November 2014 –