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(This venue is closed.) The unleavened, griddled flatbread that folds over Daniele's fillings looks more like a large, crispy tortilla than what I'd generally call a sandwich. Though piadinas hail from Emilia-Romagna, in Northern Italy, I opted for the Napoli version: prosciutto di Parma, mozzarella di bufala, and arugula ($6.75). Moist, dense, ample-enough fillings made do for a light lunch.
Daniele's Piadina
64 West 22nd St. (Fifth-Sixth Aves.)
212-989-1307
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