A filled Piadina on the table.

Pear, Gorgonzola, Balsamic Roasted Grapes and Walnut Piadina


Grapes, walnuts, and blue cheese complement each other deliciously, we took these Waldorf salad inspired flavours and added crisp conference pears, and gently roasted the grapes in balsamic vinegar of Modena for a rich and indulgent Piadina filling.

Cook time:
20 mins
Prep time:
10 mins

The sweet yet sharp flavour of the balsamic roasted grapes and the crisp conference pears create a welcome contrast to the rich gorgonzola. Organic Wholeblend Piadina are crafted with wholemeal durum wheat, giving a slightly nuttier and earthier flavour which works brilliantly with the rest of the fillings. Remember to warm your Piadina slightly in a pan or hot oven beforehand, this helps the olive oil in the Piadina melt slightly ensuring a soft and flexible Piadina, ready to be filled, folded, and enjoyed!

Grapes, gorgonzola and pears in a piadina.


  • Step 1

    Heat oven to 180°C. 

  • Step 2

    Remove gorgonzola from the fridge and allow to come to room temperature.

  • Step 3

    Cut the grapes in half and add to a small bowl, toss with olive oil, balsamic vinegar, salt and pepper. Spread on a baking tray and roast in the oven for 20 minutes until hot through and starting to wrinkle and lightly brown.

  • Step 4

    Meanwhile, cut the pears in half and core, then slice thinly using a sharp knife or mandoline. 

  • Step 5

    Lightly crush the walnuts using the back of your knife or a pestle and mortar.

  • Step 6

    Warm the Wholebelnd Piadina in a hot, dry pan for 1 minute each side and then transfer to a serving dish.

  • Step 7

    Remove the grapes from the oven and assemble your piadina by adding slices of pear first, followed by the grapes, gorgonzola, and a sprinkling of crushed walnuts.