The piadina is surely the most classical of the specialties. Pascoli has it defined "the national food of the romagnolis."

Ingredients:
- 1 Kg. of flour type "0"   
- 150 grs. of lard   
- A pinch of salt   
- Water or milk how much it is enough (with the milk it becomes softer)
Wanting is possible to add a little envelope of yeast or 4 grs. of bicarbonate.

Preparation:
To unite all the ingredients with the water or the thin milk to get a I mix very hard enough (don't excessively work you him because him you/they could form some beads during the cooking), to make to rest for around a' now covered with a clean duster. To divide I mix him in pagnottelle that, once expanses with the mattarello (pole in long wood around a meter and of the diameter from the 3 to the 5 cm.), they have to form of the "piade" of around 25-30 cms. of diameter. The thickness depends a lot on the tastes and you/he/she can go from two up to five-six millimeters (during the cooking it grows). To remember himself/herself/themselves to frequently rub the mattarello with some flour for to avoid that I mix him you stick you. The piada has to be cooked on a baking-pan in ghisa or, still better, in terracotta under which it has to burn a happy fire because the piadina owes to be cooked in hurry. Hand hand that the cooking proceeds in surface they are formed some middle-small beads more cooked than they confer the characteristic aspect. And' well "sforacchiare" both the surfaces of the piadina with one fork to improve the inside cooking. You use a long knife to wide blade to turn in hourly sense and to often turn. You/he/she can be stuffed her with sausage, salami, ham, squacquerone (soft cheese) and grasses. The most fanciful proposals that have conquered the throat of don't miss many impassioned that taste her/it with honey, Nutella and candied fig trees.



The fagottinis are that of the crepes to form of pouch closed with a thread of grass onion You serve in a dish plain and studded with sauce bechamel and some parsley they will also conquer the best gourmets.

For the preparation of the crepes:
- You break two eggs and beat her with a whip in half liter of milk.
- You slowly add then flour keeping on beating with the whip until the mixture will become creamy.
- You add 2 pinches of salt and fairies to rest around 30 minutes.
- You take a pò of oil and you anoint a frying pan antiaderente, pour you of it a frying pan warm spoon and you uniformly sprinkle the mixture her rotating frying pan.
- You make to cook on both the sides and the crepes it will be ready.
- You make to cool and garnished her/it with zucchini, mushrooms, mozzarella and bechamel.
- Then you close again the all to pouch with a thread of grass onion.
The secret of the crepes is in the thinness.



Ingredients for 4 people:
- gr.15o of scratched parmesan cheese, gr.15o of scratched bread,
- n°3 eggs,
- nutmeg and bark of scratched lemon.

Ingredients for the sauce:
- gr.500 of veracious clams,
- gr.150 of prawns,
- n° 3 mature tomatoes,
- n°1 clove of garlic,
- n°5-6 leaves of basil,
- salt and pepper,
- oil extra virgin of olive.

Procedure:
For the passatellis to mix very well all the ingredients to wind, I mix him gotten in the film and to make to rest at least for a hour in refrigerator. In the meantime we soak the clams, changing the water more times, since the veracious ones often contain the sand. The prawns must be shelled and cut to bits if they are too much big. We cut the tomatoes and we start them perfuming with the segment of garlic and the chopped basil, salt and pepper. In a frying pan with a thread of oil we put the clams to vivacious fire and covered, in few minutes they will be open and we can remove this way the molluscs without throwing the liquid of cooking. To this point to bring to ebullition the water for the cooking of the passatelli and to pass I mix him in more resumptions in the special iron for to make to directly fall them in the salty hot water. They will be cooked when they cometo the surface. In an able frying pan to put the dice of tomato with a thread of oil extra virgin of olive, to add the prawns and to cook to alive fire for 4-5 minutes, for last the clams, to repair of salt and pepper, then to pour the drained passatellis and to unite the liquid of the clams filtered, to slightly mix and to complete with a shower of minced parsley.