Ca' de Bè — Osteria della Piadina
There are piadina kiosks all over Romagna, but Ca' de Bè on Via Mentana has earned a cult following among locals for using only stone-ground flour, lard-enriched dough cooked on a genuine cast-iron testo, and fillings sourced almost entirely from producers within 50 kilometres. It is the kind of place that has no website, no Instagram account and a queue out the door every lunchtime.
What to Order
The classic combination is squacquerone (a runny, tangy fresh cheese), wild rocket and a drizzle of local Brisighella DOP extra-virgin olive oil — simple enough to seem unremarkable until you take the first bite and understand why Romagnols consider this a complete meal.
For something more substantial, ask for the piadina with slow-braised rabbit (coniglio in porchetta), a preparation that fills the flatbread with rosemary-scented, falling-apart meat more associated with Sunday lunch than street food.
The Romagnol Wine Pairing
Ca' de Bè pours Sangiovese di Romagna by the carafe — not the watered-down house plonk of tourist trattorias but a genuine, cherry-bright DOC wine from the Bertinoro hills that cuts through the richness of the cheese and cured meats perfectly.
They also stock a small selection of Albana di Romagna DOCG in both dry and passito (sweet) versions; the sweet Albana alongside a piadina stuffed with Nutella and crushed hazelnuts is the dessert pairing you didn't know you needed.
When to Go
Arrive at 12:00 on the dot when the testo is freshly seasoned and the first batch of dough is ready — the flatbreads that come off the griddle in the first 30 minutes of service have a slightly crispier edge that regulars specifically request.
The osteria closes by mid-afternoon and does not serve dinner, so this is firmly a lunch destination. Cash only.
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