Piaya. a flat, round, flaky pastry with sweet filling. that could be one description of a piaya. but a piayito? it could be a small piaya.
who would ever think that this sweet and flaky delicacy would evolve into something thin, crisp and smaller? Kudos to Casa Carmela Kitchen's continued study on research and development for coming up with a new twist to our local piaya. It was in 2003 when they make their piaya with the traditional filling---muscovado. A year later, they innovated the piaya, not only making it crisp and thin but with new fillings such as ube, pandan, mango, calamansi, espresso & dalandan. In 2005, the bite-sized piayas were introduced. It is called 'piayito'.
I'm so intrigued with this piayito. In each bite into this thin flake, you would hear the crisp and the crunch. yummy.....each bite always leads to another, until you finish off one, two, no....three packs in all. or even more that you would lose count. but when you are watching your figure, you have to stop somewhere. though you can always go back. shhhhhh......don't tell anyone you're dipping your hand into the piaya jar again. as they say, you have to treat your sweet cravings.
and it comes in many flavors such as espresso, rhum, and muscovado.
and to down those sweet delights, you can wash it off with these various wellness teas that Casa Carmela offers. You have choices of Lemon Grass & Ginger Tea, Papaya Tea, Banaba & Lemon Grass Tea and MalunggayTea.
Millie Kilayko, entrepreneur and social change advocate, is the person behind the success of Casa Carmela. They are proud to say that in 2006, Philippine Air Lines contracted Casa Carmela to provide these bit-sized piayas for their international inflight meals.
Local spreads were also introduced into the market in 2009. If you can't bring a chicken inasal in your suitcase, then these bottled ones would surely find their places in yours.
These products are available at the 26th Negros Trade Fair on Sept 28 - Oct. 2, 2011 at the Rockwell Tent, Makati City.
One o the many products that will be launched during this event is the Wild Mushroom in Olive Oil.
I'm looking forward to tasting and buying these goodies at the Negros Trade Fair at Rockwell Tent, Makati on Sept 28 - Oct. 2, 2011. See y'all there.