Kate McCuley

"So simple, so fresh, and so delicious. Eating piadine in Emilia-Romagna is a great reminder that with great ingredients, meals can be simple."

Giorgia Cannarella

"The piadina is the traditional one for Rimini, low and wide in diameter (20-25 cm), but here you don't go for a classic "squacquerone and rocket": there is a piadina with fresh Adriatic sardines, one with squid ink and prawns, or Pid Burger with Mora Romagnola and Chianina."

Cibo di Strada

"Squacquerone di Romagna DOP, Prosciutto di Carpegna DOP, Mortadella Bologna IGP are just some of the ingredients used by Sergio Gnassi and Giuliano Caneiano in their piadine at km 0, filled with vegetables and meat obtained locally or from the traceable supply chain."

Andrea Soban

"Piadina gourmet."

Claudia Casadio

"Offered combinations use various local ingredients and they don't lack originality, like the pid-burger (piadina with hamburger of top quality meat) or Pidnir (piadina with prawns and cuttlefish ink in the dough)."

Veruska Anconitano

"Thin piadine and a great variety of ingredients to accompany them are Nud e Crud’s secrets. Open almost 24/7, they only use selected ingredients and special flours for those who want a highly effective food and experience."

Cristina Scateni

"Choosing from the menu is almost distressing, so great is the variety. From piadina, thin as they do them in Rimini to the cassoni and some other well-thought dishes."

Ristoranti e Delicatessen

"Piada from Nud e Crud is low in fats and thin as befits the Rimini tradition. Squacquerone of San Patrignano, Carpegna Prosciutto, Salame di Mora Romagnola ... those are just some of the quality ingredients used for filling the piade."

Alberto Cauzzi

"Nud e Crud, address to keep in your pocket, in case you throw yourself in Rimini nightlife and after the disco, you feel like a piadina with all the trimmings."