The kiosk, temple of the mythical piadina Romagnola

The kiosk, temple of the mythical piadina Romagnola

Nothing unites the Romagna of Piadina Romagnola but not only Romagna, that’s where to enjoy it to the full

Piadina is a typical dish of the Romagna peasant tradition. Now it is possible to find it throughout Italy and abroad, but the original is only the one sold in Romagna, in colorful vertical band kiosks, with standardized colors for the various locations.
V’è piada and piada: the Forlì and Ravenna one is thicker (it tastes more like bread), while in the Rimini area (piada) they tend to spread it very thin, that montefeltrina (crescia) is peeled and tasty.
THE PHASE “Nothing unites the Romagna of Piadina Romagnola and nothing divides them more than its recipe”.
Find out how to reinvent it in different variations:
Open Piadina: spread on the plate and filled with colorful ingredients
Piadina a cono: wrapped piadina, held in place by a small paper cone and stuffed
Rolled Piadina: roll the piadina still warm and add your favorite ingredients, rolled and cut into swivels.
Crescent-shaped: classical presentation of piadina. Roll out the piadina, add the ingredients on one half and then fold over the other half.
Kiosk of the Pineta since 1963
Historic kiosk in the pinewood of Pinarella, managed street chef from Romagna DOC.
Specialties: Piadina “La Sabi”, stuffed with salami sausage, tomato, mayonnaise and rocket.
Piadina Novella
Kiosk of Ravenna frequented by Romagna DOC.
Specialties: Carciofina, piadina filled with a creamy filling based on artichokes and mozzarella, cooked ham and salad.
The Lake Kiosk
Classic kiosk of Romagna piadinas, inside the frame of the Salina di Cervia Nature Reserve
Specialties: Piadina with the raw, piadina cooked on stone stuffed with squacquerone, prosciutto and rocket.
Piada and Cassoni from Lella
The adventure of the “Lella” in Rimini, begins in 1986. Every day serves fresh tortillas made with selected and top quality products.
Specialties: Cassone with tomato and mozzarella, long leavening box (a whole night), stuffed with tomato, mozzarella and oregano, closed and cooked on the plate at the time.
La Farcita
Green kiosk in Ravenna with the “magnificent three” of Romagna street food: piade, crescioni and piada rolls.
Specialties: Dolomitic roll, thinner pulled piadina, cooked on the plate and rolled around speck, brie and chopped fresh tomato.
A curiosity: Piadina is not a diminutive, it is its name. In some areas of Romagna they often call it Piada.
Piada is the contraction of Piadina, not the other way around.

Category: News
Previous Post
Diet, the best of the week from May 27th to June 2nd
Next Post
Gabriel Garko smiles with Gabriele Rossi after the wedding gossip
You must be logged in to post a comment.
Menu