Claudia Casadio

"The 5 Best Piadina Places on the Romagna Riviera: Piada e Cassoni dalla Lella - What makes this piadina special is that it is folded, "as it used to be". You can get a takeaway or eat it at the counter of the store."

Federica Piersimoni

"All piade deserve to be tasted, but if you want to play safe, try the classic, the ones with prosciutto crudo, arugula and squacquerone for example, and then complete lunch with a mini piadina with nutella."

Veruska Anconitano

"At a first look, these piadine are not big and seem not to be fulfilling but your opinion will suddenly change after the first bite. A traditional dough, classic fillings combined with more modern and experimental."

Cibo di Strada

"Fresh piadine every day made with selected products of top quality, starting from flour, from kamut, with 5 cereals, whole wheat and ground in the mill nearby Riccione."

Marianna Tognini

"Since 1986, a real Rimini institution and not just that: "the queen of street food in Rimini" offers piadine, cassoni (or crescioni: rather than leave it open, the dough is stuffed, folded and sealed before cooking) and the typical Romagnola recipe is the one with marinated sardines and rocket."

Francesca Panozzo

"Lella and her daughter Marina are the queens of the piadina."

Gustorante

"Lella is undoubtedly the institution of the piadina in Rimini."

The Slowear Journal

"One of the best piadinerias in Romagna."

Antonella Zaghini

"Lella is our Queen of Rolling pin and her mixtures and imaginative fillings for piadine won starry hearts of Bottura calibre, and her daughter Marina is a worthy successor."

Cristian Brocculi

"The piadina is excellent and there are many different kinds."