29-08-2014
For the second time, the beach in Cesenatico hosted this event dedicated to the queen of food in Romagna: five different interpretations of piadina, supplied by as many restaurateurs coming from different areas in region
On August 20th at Maré in Cesenatico the second edition of La Notte della Piadina was celebrated, during which the Zaccheroni family, as hosts, invited four restaurateurs from Romagna as unique ambassadors of this truly Italian street food. A real meeting between truths, provincialisms and hearsay, all this with the feet deep into the sand of Maré. This gastronomic festival begun at sunset and was animated by Casa Zanni from Villa Verrucchio presenting Piadina with (home made) Bresaola Marchigiana, roasted aubergines and pecorino matured in oak barrels. Nud e Crud from Rimini with PidNIR, a piadina kneaded with oil and squid ink and filled with giant prawns, salad and tomato. Lo Scoiattolo from Ravenna offered three alternatives: Watercress, herbs and ricotta, Piada with rolled pancetta or with caciotta cheese, salt, pepper and Brisighella oil. Cerina from Cesena and the classic Squacquerone di Romagna D.o.p., caramelised figs, toasted almonds while Maré’s piada, created by chef Omar Casali, was pure innovation: Cantabria Roll, piadina made with Petra flour kneaded with butter, Cantabria Sea anchovies, a filling made with Herbs and garlic and smoked squacquerone.
Her majesty the Piada
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
by
a graduate in Psychology, she was enchanted by the Identità Golose galaxy. While studying wine is her life, her gourmet vocation is an evolving discovery