If you’re in Rimini and you don’t eat a piadina, you’ve done something wrong.
I’m not saying this out of local pride — I’m saying it because Rimini’s piadina is a specific thing, different from all the others. It’s thin. Sometimes very thin. It almost breaks if you fold it wrong. It has nothing to do with the thick, soft one you find inland or on the highways. That’s a different food. Ours is ours.
I’ve worked in tourism for thirty years, and this is the question I get most often from guests at Aqua Hotel: “Cristian, where can I eat real piadina?” I stopped giving a generic answer. I give four, precise ones. Here they are.
1. La Casina del Bosco — Marina Centro
One of the historic spots on the seafront. They make the dough by hand, with stone-ground organic flours — a choice you can taste in the flavor and texture. The piadina arrives in minutes, still hot.
The specialty I always recommend is the “Invurnid”: prosciutto crudo and squaquerone. Simple, perfect.
Today they have two locations:
- Via A. Beccadelli 15 (the historic spot, Fellini area)
- Via Destra del Porto 159 (recently reopened, port area)
They also make cassoni and sweets — the tiramisù in particular is worth a mention. Online booking available.
2. Dalla Lella — three locations in the city
Graziella — Signora Lella — founded all this in 1986. Today the tradition continues with her daughter Marina, and three spots in the city covering practically every neighborhood:
- Via Covignano 96
- Via Rimembranze 74/A
- Piazzale Kennedy 2 (by the sea, with online booking)
Classic and creative fillings, fried cassoni, fast service. Dalla Lella is the right place if you’re near the sea and want to eat well without overthinking it. Chef Simone Rugiati has publicly mentioned them as a reference for Piadina Romagnola — and in this case, I agree.
3. Bar Ilde — Colle di Covignano
Since 1958. Four generations of family: Antonio Urbinati opened it as a refreshment kiosk, today Gianluca and Nicoletta run it, carrying on the legacy of their mother Ilde.
The address is Via Covignano 245 — if you go up to Colle di Covignano, you can’t miss it. The view of Rimini and the Adriatic is already worth the trip, the piadina is the reason to stay.
The flagship is always the piadina with prosciutto crudo and cheese — generous, no frills. Open kitchen from 11:30 AM, every day. Online booking and takeaway order via WhatsApp.
One thing to know: in the original article I wrote they were only open from May to September. That’s no longer the case — today they’re open all year round. If you’re in Rimini in winter and want to go up to the Colle, Bar Ilde is there.
4. Amarina — Darsena San Giuliano Mare
Via Ortigara 49, overlooking the dock. Open for lunch and dinner (12:00–2:30 PM and 7:00–11:00 PM).
Amarina is the only place in town where you’ll find piadine with fish as the absolute star — and in July 2024, it obtained the certification as an authorized producer of Piadina Romagnola IGP alla Riminese, the European recognition that guarantees method and ingredients. That’s not a minor detail: it’s the official confirmation that what you eat there is authentic.
The menu ranges from classic piadina to creations like the “Follia” (anchovies with burrata mousse) and “Il Matto” (creamed salt cod), plus a fish hamburger with tuna and swordfish. On Fridays, there’s the Carbonara di Mare — pasta with tuna and crispy guanciale.
Prices between €10 and €12.50 — higher than the average piadineria, but justified by the product. Darsena San Giuliano is one of the most beautiful spots in Rimini to eat away from the summer chaos.
A few things to know before you go
Is Rimini’s piadina really different from others?
Yes, very much. Rimini’s is the thinnest in Romagna. Some piadinerie make it almost transparent. That’s not a flaw — it’s its identity.
What’s the classic filling?
Prosciutto crudo and squaquerone, the typical creamy fresh cheese from Romagna. With arugula if you like, but don’t overdo it.
What does IGP mean on piadina?
Protected Geographical Indication — a European label certifying origin, production method, and ingredients. Amarina is among the certified producers since 2024.
How much does it cost?
At classic piadinerie, from €4 to €7. At Amarina, with fish piadine and refined ingredients, it goes up to €12.50. In both cases, if you pay less, it’s probably not made properly.
Can I order takeaway?
Yes, at all four spots. Bar Ilde also has WhatsApp ordering.
These are the four answers I give every summer. They’re not the only piadinerie in Rimini — but they’re the ones I feel comfortable sending people to without risking looking bad.
You know where to find me. At Aqua Hotel.
