The piadina, a traditional flatbread originating from northern Italy, has recently gained significant popularity across various restaurants in New York City, appearing in multiple iterations this summer. This surge echoes a phenomenon known as “multiple discovery,” where similar culinary ideas emerge independently in different settings.

At Testo, an Italian restaurant based in Williamsburg, Brooklyn, the piadina has long been featured as a signature item. Owner Massimiliano Barbizzi, who hails from Savignano sul Rubicone in northern Italy, adapted the traditional recipe by substituting olive oil for lard, a variation that departs from the original but adds a distinctive flavor. He prepares the bread over charcoal, imparting a malt-like quality, and fills it with ingredients such as arugula, mozzarella, and prosciutto, creating a sandwich reminiscent of an Italian sub.

Barbizzi was quick to challenge the notion that the piadina is a recent discovery in the city, citing his experience working at a West Village café called Piadina shortly after moving to Manhattan in 2001. Although that establishment has since closed, its former owners have since opened a new location in Williamsburg, highlighting a continuity and evolving presence of the dish in the area.

In the West Village, Casa Piadina offers another version of the flatbread, although its owners describe their product as crostolo, a related Italian flatbread made with egg. Owner Luca Lewis explained that these flatbreads are baked weekly in Pesaro, Italy, and arrive in New York vacuum-sealed to preserve their authenticity. The ingredients—flour, water, and even lard—are sourced directly from Italy, preserving the traditional preparation method. The crostolo serves as a base for contemporary fillings such as burrata and pesto. Casa Piadina’s opening had been delayed from the previous year, finally launching in April, aligning with the rising summer interest in this type of flatbread.

Other establishments embracing the piadina trend include Lella Alimentari e Cucina in Williamsburg, further underscoring the flatbread’s growing visibility throughout the city’s diverse culinary landscape. Whether strictly adhering to traditional recipes or adapting them with local twists, New York’s chefs are contributing to a broader appreciation of this northern Italian specialty during the summer months.