La Piadineria is strengthening its international presence with two simultaneous openings in New York and Paris. On October 1st, the chain will open its second American restaurant, under the Piadi by La Piadineria brand, and its third in the French capital, continuing an expansion that will follow different timelines and methods in the two markets.
The new New York location is located at 1040 Sixth Avenue, near Bryant Park, and seats about 70. Open daily from 9 a.m. to 21 p.m., it comes just a few months after its debut in the Flatiron District and expands the brand's presence in a central Manhattan area.
Supporting American development is a laboratory located on the lower level of the first restaurant, where the dough is produced directly in the city. The production follows the original 1994 recipe and the process used in Italy, in both the classic and whole wheat versions, while the piadinas are rolled out, cooked, and filled on the spot.
According to data released by the company, over 80% of its customers in the first few months of operation are New Yorkers. In-store consumption is complemented by delivery and corporate catering, a consolidated channel in the United States that allows the chain to reach offices and businesses.
Building a local clientele also involves participating in events like the Governors Ball, collaborating with local creators, and engaging in initiatives aimed at the Italian community. These include the monthly PIADIClub evening events and seasonal activities.
In France, the brand's first foreign market since 2017, the opening on Rue du Faubourg Montmartre brings the network to 15 restaurants. The new location occupies 155 square meters, offers 42 seats and a terrace, and is located in the ninth arrondissement, in the Grands Boulevards district.
The move confirms the focus on central Paris, popular throughout the day, following the openings on Avenue Franklin Roosevelt and Rue Soufflot. Unlike New York, French restaurants get their dough from the Italian laboratory in Montirone, in the province of Brescia.
The French market represents a more advanced stage in the international journey. In 2026, the company completed its local structure, which includes around twenty employees at the headquarters and over one hundred people in the restaurants, preparing a broader plan for openings starting in 2027.
In both countries, the chain maintains the fast casual model developed in Italy, with menu items and the option to customize the piadina. Local adaptations remain limited, and in the initial phase, direct management allows the company to oversee operational activities and market positioning.
The development also involves Italian employees through the "Corporate Erasmus" program, which allows them to work abroad for periods ranging from six months to a year. Four young people were selected from over 180 applicants for the first New York restaurant; other colleagues will now join the team for the second opening.
«The simultaneous opening of two restaurants in New York and Paris confirms that our internationalization plan is taking shape in an increasingly concrete and consistent manner», declares Roberto Longo, CEO of La Piadineria, indicating local American production and the strengthening of Paris as two steps in the consolidation strategy.
