Heat the protein piadina in a non-stick skillet.

Meanwhile, slice the zucchini and cucumber into ribbons using a vegetable peeler and immediately immerse them in a bowl of ice water to maintain their color. Repeat the same process with the radishes. Repeat the same process with the radishes.

Assemble the piadina: spread a layer of cream cheese on the surface and top with slices of smoked salmon, zucchini and cucumber ribbons, radishes, and pomegranate seeds.

Finish with a drizzle of raw olive oil.