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How Piada Italian Street Food puts a ‘chef’s touch’ across the menu

The fast-casual concept showcases a fine-dining mindset.

Piada Italian Street Food takes its name from the piada, a flatbread dough that’s baked on a stone grill and hand-rolled with a variety of fresh, authentic fillings. But Matthew Harding, senior VP and culinary director for the 38-location fast casual, has taken the menu way beyond its namesake.

There are customized and chef-curated bowls and salads, tossed pastas and a wide selection of snacks and sides, including calamari and lobster bisque. The beverage side of the menu includes housemade agua frescas, cold brews and lemonades. 

Matthew Harding
Matthew Harding

Chef Harding trains his teams to make sure every dish leaves the line with a “chef’s touch.” Listen as he shares how Piada is expanding into new markets with a new footprint and how he continues to innovate the menu as the fast-casual concept grows.  

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