Preheat the oven to 180°C (355°F) on fan/convection. Fold each mini piadina in half and thread it onto a long skewer to create a series of half-moon shapes like classic taco shells, leaving a small space between each piadina (about 1 cm). Place the skewers on a baking tray lined with parchment paper, resting the ends on two supports (such as upside-down bowls or the edges of the tray) so the piadinas keep their curved shape while baking. Bake for about 8–10 minutes, until the mini piadinas are dry and lightly golden. Remove from the oven and let cool completely: they will become crisp and hold the taco shape.

Once cool, gently slide the piadina shells off the skewers and fill them with scoops or spoonfuls of ice cream. Finish with your favorite toppings—sprinkles, coconut flakes, crushed freeze-dried raspberries and toasted hazelnuts. Serve immediately, or place in the freezer for a few minutes if you want an extra refreshing result.