Piadina Romagnola at a Local Chiosco
The piadina is to Emilia-Romagna what pizza is to Naples — a fiercely regional, deceptively simple food that locals will debate with genuine passion. In Riccione, the best versions come not from restaurants but from the small roadside kiosks (chioschi) that have been flipping these thin, lard-enriched flatbreads on cast-iron testi since the postwar years.
What to Order
The classic filling is squacquerone cheese with rocket and a few slices of prosciutto crudo — the cool, tangy cheese melts slightly against the warm bread and the peppery rocket cuts through the richness perfectly. A second essential combination is salsiccia (grilled pork sausage) with grilled onions and stracchino cheese.
Piadina near the coast tends to be thinner and crisper than the thicker, softer version made inland around Forlì — both styles are authentic, and Romagnoli will argue about which is superior with the intensity usually reserved for football.
Where to Find the Best
Chiosco La Piada on Viale Ceccarini and the cluster of kiosks near the Riccione train station are reliable, well-loved options that have been operating for decades. Look for queues of locals — that is the only quality signal that matters.
Most chioschi also serve crescioni (folded piadina stuffed with spinach and ricotta, or potato and rosemary) which are slightly thicker and make an excellent lunch. A full piadina with filling costs €4–6 — one of the great value meals in Italy.
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