Piadine and Cassoni of San Marino: Tradition, Taste, and History at the Table

Among the gentle hills of San Marino, the scent of tradition can be felt in every corner, especially at the dining table. Symbolizing a culture that combines simplicity and taste, piadine and cassoni represent a gastronomic heritage deeply rooted in Romagna’s history, but with a distinctive San Marino touch.

The piadina, versatile and welcoming, is perfect for any occasion, while cassoni, with their rich and genuine fillings, tell stories of ancient flavors and creativity.

In this article, we’ll reveal everything you need to know about these unique specialties, where to taste them, and how to prepare them properly.

Origin and History of Piadina and Cassoni in San Marino

Piadine and cassoni share common roots with the culinary tradition of neighboring Romagna. However, in the San Marino context, these specialties have taken on a unique character thanks to the use of local ingredients and the influence of farming traditions.

The piadina has always been a symbol of conviviality and hospitality. Originally, it was prepared as an alternative to bread, often quickly cooked on stone slabs or in iron pans. Over time, it became an essential element of popular cuisine, enriched with variations and reinterpretations.

Cassoni, known as “filled and closed piadine,” also originated from the need to create a complete and practical meal for farmers and workers. Today, they represent a delicacy that combines simplicity and flavor.

Differences Between Piadine and Cassoni

Piadina:

The piadina is a “flat bread” and versatile, ideal for filling with ingredients of all kinds.

Main characteristics: Thin or thick dough (depending on the production area), soft but resistant.

Traditional fillings:

• Prosciutto crudo and squacquerone cheese
• Salami and arugula
• Grilled vegetables

Modern interpretations: Gourmet piadine with smoked salmon, avocado, and artisanal cheeses.

Cassoni:

Cassoni, on the other hand, are piadine closed to form a sort of calzone. The cooking process seals the fillings, creating a balance between the crispy exterior and soft interior.

Typical fillings:

• Wild herbs and cheese
• Tomato and mozzarella
• Potatoes and sausage

Modern variants: Vegan fillings with tofu and vegetables, or sweet options like hazelnut cream and chocolate.

How to Prepare Piadine and Cassoni Properly

Basic ingredients for Romagna piadina:

• Type 0 or 00 flour
• Water
• Lard (or olive oil for a lighter version) – our mothers and grandmothers used lard
• Salt

The process:

• Dough: Mix the ingredients until you obtain a smooth and homogeneous mixture
• Rest: Let the dough rest for at least 30 minutes to ensure elasticity
• Rolling: Divide the dough into balls and roll them out with a rolling pin until reaching the desired thickness

Cooking techniques:

• Use a cast iron pan or refractory stone (in the area, the Montetiffi griddle is very famous) for uniform cooking
• Cook each side for 2-3 minutes until golden brown

Local variants:

Thicker piadine, typical of northern Romagna, or thin ones (typical of Riccione and Cattolica) for a crispy consistency.
Cassoni with seasonal ingredients like mushrooms or truffles.

Where to Taste Piadine and Cassoni in San Marino

San Marino offers numerous places to savor these authentic specialties.

Most bars in the historic center have piadine and cassoni on their menu. The city center’s grocery store is also an excellent place to buy piadine and cassoni to take home or enjoy in nearby green areas.

Outside the center, there isn’t a single absolute “must-visit” place. If you ask San Marino locals, they’ll be equally divided between “Il Matterello” and “L’Angela Veste Piada.” For impartiality, we won’t express our preference!

• L’Angela Veste Piada: Located near Parking P13 in Borgo Maggiore (see San Marino parking maps)
• Il Matterello: Located in Dogana, near Parco Ausa

Tips for tourists:

• Taste the authentic cassoni, decide which ones to take home, and then visit a local grocery store to stock up!
• Participate in food festivals – when you see the line of people, you’ll know you’ve arrived at the piadina stand!

Why Piadine and Cassoni Are More Than Just Food

Piadine and cassoni are more than just a meal: they represent moments of sharing at the table, the essence of popular cuisine, and the connection between generations.

Connection with the territory: The ingredients used, such as local cheeses and artisanal cured meats, enhance the connection with San Marino. The short supply chain ensures freshness and quality.

Frequently Asked Questions About Piadine and Cassoni

Let’s Clarify: Cascione, Crescione, or Cassone?

Have you ever wondered why the same dish has different names? Cassone, crescione, or cascione all identify this filled delicacy, but the difference lies in dialect and local traditions. In the Rimini area, it’s called cassone, while moving towards Ravenna it becomes crescione.

The name crescione, interestingly, derives from the herb traditionally used for the filling: watercress (crescione in italian), a wild plant that grew abundantly along ditches. Today, this variety of herb is less common, but the original recipe remains a tribute to the simplicity of peasant cuisine: watercress, garlic, shallot, and onion.

This dish, which was once born from the necessity to use what nature offered, has become a symbol of Romagna’s gastronomic creativity.

Conclusion

Piadine and cassoni are not just dishes, but an experience that encapsulates the unique history and flavors of San Marino. Between tradition and innovation, these delicacies continue to win over anyone who tastes them.

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