Piadina at La Baracca, Rimini
La Baracca on Viale Tripoli is not a restaurant — it is a roadside kiosk, a corrugated-iron shed that has been griddling piadine for Rimini locals since the 1970s and has achieved the kind of cult status that no Michelin star can manufacture. This is the definitive version of Romagna's great flatbread.
Why this piadina is different
The dough at La Baracca uses lard rather than olive oil, which is the traditional Romagnolo method and gives the bread a slightly flaky, savoury richness that olive-oil versions simply cannot replicate. Each round is rolled thin, cooked on a cast-iron testo until it blisters and chars at the edges, then folded around your chosen filling and handed over in a paper wrapper.
The classic order is squacquerone e rucola — the runny, milky cheese pooling against the hot bread with a handful of peppery rocket — but the prosciutto crudo and stracchino version runs it very close. Eat standing up at the counter; that is the only correct way.
When to go and what to expect
La Baracca operates from a small window onto the street and queues can stretch down the pavement on summer evenings, but the line moves fast. It is cash only, prices are firmly in the single-digit euros, and the staff are brisk in the best possible sense.
The kiosk is open from late morning through the evening, making it perfect for a cheap, brilliant lunch between beach and sightseeing, or a late-night snack after the clubs on the seafront.
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