Las Piadina

Since 2003, the Fidanzi family’s piadineria has been a true landmark in the city.
The dough, made fresh every morning, stays true to the thicker version typical of the Romagna inland tradition. It’s prepared in-house using soft wheat flour, water, salt, bicarbonate, yeast, and mora romagnola lard—a rare exception to find in the area.

Alessio Fidanzi is also a skilled curator of ingredients and suppliers, constantly refining his recipes to balance creative proposals with high-quality ingredients and evocative pairings—often accompanied by a carefully selected list of natural wines from the region.

Each month, the menu is renewed, pairing the most beloved classics with seasonal offerings and collaborative recipes developed alongside local restaurants. Beyond the impeccable balance between fragrant crispness and persistent softness of the piadina, the clearly defined and recognizable ingredients enhance each bite, delivering a harmonious blend that makes every lunch or dinner both wholesome and indulgent.

La Cotolla (piadina con cotoletta alla bolognese e crema di tartufo bianco)

Olmi Centomo(bottega alimentare),La Fermata del Gusto(bottega alimentare)