Industry News | October 9, 2017

Piada Introduces Bold New Flavors & Menu Evolution

Piada Italian Street Food
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Experience new flavors with the fall and winter menu at Piada Italian Street Food. With its newest menu launch, the culinary team at Piada has elevated their menu to encompass offerings completely unique to anything Guests have seen on the menu previously.

The popular fast-casual Italian street food concept is introducing its fall and winter menu at all locations October 10. To launch the new menu, Piada hosted its first ever Taste Tour, giving Piada’s biggest fans around the nation the opportunity to taste the new fall and winter menu before anyone else.

The Taste Tour took place over two months, featuring unique and unexpected venues, with emerging food and beverage partners in Columbus, Ohio; Dayton, Ohio; Dallas; Cincinnati, Ohio; and Minneapolis. The wait is over and Piada fans everywhere will finally get a taste of what everybody’s been talking about.

Adding on to their core offerings, Piada has added two brand new options, allowing Guests even more variety when enjoying Piada. Mediterranean Power Bowl, vegetarian and vegan friendly, offers a bold composition of flavors, and is topped with Piada’s special harissa and Greek yogurt drizzle. With the goal of adding even more variety to their menu, Piada presents the Porchetta Sandwich, a cut of premium pork prepared with savory Tuscan spices.

This fall and winter, Guests can also select Porchetta as a grill item to accompany their Piada, Pasta or Chopped Salad.

The Chefs at Piada Italian Street Food have created the following delicious fall and winter seasonal menu items:

  • Mediterranean Power Bowl: Roasted vegetables including broccoli, cauliflower and sweet potatoes, glazed chickpeas and pickled red onions on a bed of red quinoa with harissa & Greek yogurt drizzle.
  • The Porchetta Sandwich: Slow roasted Porchetta, a cut of premium pork with Tuscan spices–porcini, rosemary, garlic and pepper. Layered on a rustic Italian roll with basil aioli, pickled red onion & fennel. Served with Rosemary Parmesan Kettle Chips.
  • Super Greens Salad: Shaved Brussel sprouts, red cabbage, carrots & kale with glazed chickpeas, bruschetta tomatoes, almonds, parmesan, harissa vinaigrette.
  • Harvest Grain & Apple Salad: Field greens, feta, Granny Smith apples, pepitas, farro, fennel, cranberries, pecans, sweet potatoes, lemon-basil dressing.
  • Fall Steak Avocado Piada: Hand-rolled Piada filled with pancetta, avocado, arugula, spicy balsamic aioli, mozzarella, pepitas & roasted sweet potato.
  • Quinoa + Beet: Red quinoa, beets and za’atar spice.
News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.