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| Casa Carmela’s version of the piaya is fine and crisp, carefully balancing the blend of muscovado sugar, its delicate pastry, and toasted sesame seeds. Since the crisp and thin piaya’s introduction to the market in 2006, Casa Carmela has introduced exciting take-offs from the original piaya. The crisp and thin piayas come with a variety of fillings (mango, kalamansi, ube etc) as well as traditional organic muscovado sugar. |
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Piayitos
Bite-size piayas called Piayitos have been introduced, and these have found their way to the serving trays for Business Class passengers in Philippine Airlines’ (PAL) international flights. PAL serves both muscovado and mango piayitos, In addition to that espresso and rhum muscovado flavors are also available. Cocktail Piayas with low-salt, country herb or pesto fills, and After-Dinner Piayas (dark chocolate with mint), have becoming interesting conversation pieces in many cocktail parties. |
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Cocktail Piayas
Cocktail Piayas are mostly bite-size. They make good partners to dips and pate’s. These come either as low-salt, with country herb or pesto fills, chicken and chives, and sea salt crusted. |
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Piaquillos
Piaquillos The piayas also take-on different shapes and sizes, the more interesting of which is the PIAQUILLOS (crispy piaya rolled as barquillos), which combine the two most popular pasalubong items of the owner’s home province. |
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After-Dinner Piayas
AFTER-DINNER PIAYAS are also available. These come bite-size in dark chocolate with mint and have becoming interesting conversation pieces in many cocktail parties. |
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Piaya Cones
Casa Carmela has also developed another twist to the basic piaya form. The PIAYA CONES are crisp and thin piayas which have turned cone shaped and become an interesting holder for a range of food preparations. The muscovado sugar-filled cones are interesting and tasty holders for ice cream, while the low-salt, no-sugar piaya sesame-seed encrusted cones are cocktail cones for combinations of dips and other fills. Wire holders are also available for sale with the cones. |
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