In a pot, bring water to a boil and blanch the broccoli for a couple of minutes.

Once cooked, drain it into a bowl with ice water (to retain its vibrant color) while preserving the cooking water.

In a container, blend the broccoli with an immersion blender along with salt, pepper, extra virgin olive oil, and a bit of the cooking water. Set aside the smaller broccoli florets for final decoration.

Heat the piadina in a suitable pan and spread the broccoli cream obtained earlier on it. Garnish the piadina with the reserved broccoli florets, crumbled feta, slivered almonds, pomegranate seeds, and lemon zest.