For piadina 1, start by cutting the asparagus into pieces, removing any tough ends. Sauté them in a skillet with a drizzle of extra virgin olive oil. To assemble, spread the light cream cheese on the piadina, add two slices of turkey breast, then two slices of tomato, and top with the cooked asparagus pieces.

For piadina 2, all the ingredients are fresh: spread the light cream cheese, then add the lettuce and radicchio leaves, and finally the smoked salmon slices.

To make piadina 3, slice the fennel and iceberg lettuce into thin strips. Cut two or three small pieces of pecorino or similar aged cheese. Mix these ingredients in a bowl with a splash of lemon juice and a pinch of salt, then add them to the piadina.

For piadina 5, grill the chicken breast with a drizzle of extra virgin olive oil. Once cooked, season with a little lemon juice. Assemble the piadina with a few leaves of iceberg lettuce, the grilled chicken, and a bit of crispy fried onions (I love the kind you find at Ikea! Super tasty!).