Romagna is a land rich in history, culture and traditions, but also in flavors and aromas that are reflected in its gastronomy. Romagna cuisine is the result of the imagination and versatility of its inhabitants, who have been able to transform the products of the land and sea into simple but delicious dishes. Among these, street preparations stand out, which can be tasted in every corner of the region, from the beaches to the hills.
Romagna is a land rich in history, culture and traditions, but also in flavors and aromas that are reflected in its gastronomy. Romagna cuisine is the result of the imagination and versatility of its inhabitants, who have been able to transform the products of the land and sea into simple but delicious dishes. Among these, street preparations stand out, which can be tasted in every corner of the region, from the beaches to the hills.
PIADINA, THE QUEEN OF STREET FOOD
The undisputed queen of Romagna street food is the piadina, a sheet of flour, water and lard (or oil) cooked on a hot plate. Piadina has very ancient origins: it is said that it was already known by the Romans, who called it "placenta". The original piadina from Romagna has a diameter of about 20-25 cm and a thickness of 3-5 mm. The piadina can be filled with anything you like: cheese, salami, vegetables, jams, chocolate... The most classic fillings are raw ham and squacquerone (a fresh cheese typical of Romagna), or fossa cheese ( a cheese matured in pits dug into the ground) and rocket. Piadina is perfect to be eaten as street food because it is easy to prepare, to transport and to consume: just fold it in half or in a wallet and bite it with the teeth!
IL PINZINO, A TRADITION FROM FERRARESE
Another street specialty of Romagna is the pinzino ferrarese, a sort of thicker and softer piadina, prepared with flour, water and lard. The name pinzino derives from the verb "pinzare", which means to crush the pasta with your fingers before cooking it. Pinzino can be eaten simple or stuffed with salami, cheese or vegetables. Pinzino is typical of the province of Ferrara, but is also found in other areas of Romagna.
CRESCIONE, IDEAL FOR THOSE WHO ARE HUNGRY
If you like stronger flavors, you can't miss Crescione, another mixture of flour, water and lard cooked on a griddle. Watercress has a rectangular shape and is stuffed before cooking with ingredients such as spinach, herbs, potatoes, sausage, cheese or onion. Watercress has a rustic and hearty taste, ideal for those who are hungry!
SPIANATA ROMAGNOLA, HOT OR COLD DELIGHT
For lovers of thin and crunchy pastry, the right choice is the Spianata Romagna, a kind of focaccia cooked in the oven with oil and salt. Spianata Romagna can be eaten hot or cold, simple or stuffed with salami, cheese or vegetables. The best fillings for the Spianata are pink salami (a typical salami from Romagna) and squacquerone, or rocket pesto and pecorino.
FRIED FISH, TASTE IT IN THE CONE
Finally, for those who love fresh and fried fish, there is nothing better than fried fish served in a cone, typical of the Rimini and Cesenatico areas. It is a large portion of fried fish (such as sardines, anchovies, mullet or squid) served in a paper cone to eat with your hands. The fried fish in the cone is crunchy on the outside and soft on the inside, perfect to accompany with a squeeze of lemon.
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If we have made your mouth water, don't miss the opportunity to participate in the Rimini street food festival, where you can try all the dishes of Romagna street cuisine. The festival is held every year in spring, in conjunction with the tourism fair. It is a unique opportunity to savor the delights of Romagna and discover its artistic and natural beauties. We are waiting for you in Romagna!