Riccione and Romagna are culinary synonyms for piadina or simply “la piada”. Perhaps not everyone knows that there are distinct traditions depending on where you decide to enjoy it. While the ingredients remain largely the same, the piadina from Ravenna is smaller and thicker compared to the Rimini and Riccione versions, which are flatter and thinner.

The piadina romagnola has ancient origins, stemming from a humble and simple peasant tradition. Over the years, it has managed to win over the tables of all food lovers and has achieved worldwide fame.

The first to cook a rudimentary version of the piada were the Etruscans, who made it with a batter of grains, seasoned with lard or pig fat, and then cooked it on a stone slab, the so-called “testo”. These simple piade continued to be made even in Ancient Rome. The piadina romagnola survived into the Middle Ages, and then into the Renaissance, when new culinary trends emerged, taught in the cooking schools of that time.

The first document that testifies to a strong and unbreakable bond between the piadina and its place of origin, Romagna, dates back to 1371. In this text, it is noted that the city of Modigliana, in the province of Forlì, had to pay Cardinal Angelico two piade. More recently, in 1900, the poet Giovanni Pascoli, from San Mauro di Romagna, wrote a poem dedicated to the piadina, calling it “the national food of the Romagnoli”, thus giving it both greater visibility at a national level and enhanced culinary dignity.

Initially, in Romagna, the piadina was found only on the tables of farming families instead of bread when poverty was more pronounced. It was prepared with a type of dough that provided a greater sense of fullness. Over the years, the evolution in the preparation of piadina led to modifications of the original recipe based on the traditions and culture of each Romagnolo city, becoming part of the traditional regional cuisine among typical gastronomic products and gaining fame not only nationally but also internationally.

The real boom of piadina dates back to the 1940s and 1950s, as it was sold to the many tourists along the Riviera at small stalls on the roads leading to the sea, offering this fragrant delight at a low price. Now, you can find piada on every corner, enjoyed hot or cold, as cassone or stuffed, but in any case, we recommend pairing it with excellent wines typical of the Romagna countryside, like sangiovese, trebbiano, albana, and cagnina di Romagna, while for the little ones, the favorite is always the one with Nutella.

In Riccione, you won’t be short of piadinerie and here are some of the best places where you can enjoy excellent piadina:

• Piadineria Da Romano, on Viale Gramsci, 69 (about 300 m from Hotel Baden Baden)
• At Alex’s, the piadina of Riccione, on Viale Castrocaro, 17 (new location)
• Kalamaro Piadinaro, on Viale Ceccarini, 134
• Piadineria Snack, at Viale XIX Ottobre, 1 (across from the station)
• The Tasty Corner, in Viale Gramsci, 101 (just 100m from Hotel Baden Baden)

You can also enjoy excellent piadine at the many beach bars, restaurants, and hotels, like at Hotel Baden Baden, where the piadina is often served in wedges as an appetizer, filled with cheese (stracchino or squacquerone) and vegetables, or paired with roasted meats and cold cuts.

At this point, you’re truly spoilt for choice, enjoy your piadina!