Preparation

Cut the garlic into very thin pieces until it becomes a paste, or use a mortar, and mix it with the mayonnaise.
Slowly heat the piadina base in a non-stick pan and, after about 3 minutes, turn it on the other side.
Start stuffing with bitto cheese scales, sauerkraut – which must be dried off – remove from fire and, just before serving, add the bresaola and the aioli sauce.
Fold the piadina and serve it warm.