Step by step

Add the raw radicchio leaves over the brie

Take care with the cooking of your piadina: if you intend to simply fold it in four you can heat it a little more; if you prefer to roll it, it's a good idea to cook it a little less because otherwise you risk breaking it. Be careful, however, not to undercook it or else the cheese won’t melt.
It seems that the ancient term ‘piada’ derives from the Greek. An ancient name for a very old food, whose origin seems to date back to the ancient Romans. It was probably the Romans who exported this method of bread making to the entire eastern empire. This would explain why in many languages one still finds words very similar to the Italian ‘piadina’, for example ‘pita’ in Greek, and ‘pide’ in Turkish.