Piadineria Al Km 0 da Marcello Savignano sul Rubicone

We are passing through .... we found the vegan and vegetarian watercresses excellent and abundant ... fair price ... very helpful staff .... welcoming and clean place

very nice gastronomy in the center of Savignano with a few seats indoors (about twenty) and as many outdoors. piadine and cassoni are richly stuffed and also proposed in vegetarian variations even in the doughs (whole wheat, 5 cereals and olive oil) but the amazing thing is the first courses ... all rigorously handmade and abundant. not to mention the staff ... all super nice ... starting from Marcello, available and always smiling.

I ordered three cassoni, one better than the other. Excellent quality of the piadina and of the ingredients, rich filling, fair price, generous size. In addition, the guy at the checkout is nice and helpful, always ready to list seasonal tastes and the day's proposals. They are also good reheated on the griddle the day after, or frozen.

Close your eyes when you open the door of the Bottega del Km 0 and you will be magically transported to the Romagna of many years ago when the scent of the Piadina della Nonna accompanied you all day. A perfume to be declared immediately (for us Romagnoli) a Unesco World Heritage Site and which alone would be enough to justify a trip to this small and remote village of Savignano sul Rubicone. And ... Marcello is the good Elf who knows he has found the secret recipe. His endless search for unrefined grains selected with curiosity, sensitivity and competence, probing even the most remote corner of Romagna associated with the mastery of the learned Azdores that he keeps well hidden in the back shop create that fantastic culinary alchemy of ancient perfumes that only once we natives of the area we remembered. The foundations of this success are the doughs made with different flours that he prepares with great care every day. Wholemeal Flour, Spelled, Buckwheat, Senatore Cappelli, Hemp and 5 Cereals. Soft and crunchy at the same time, ethereal and grainy. The menu is based on authentic, real ingredients, without filters, often brought directly from local farmers and offers combinations that are nothing short of explosive. Because it is a real detonation that pervades the palate with every bite, note after note, you can clearly see the texture of every single ingredient wrapped in the warm mixture of its fragrant Piada. In addition to the classics you will find the creative: black cabbage and pecorino di Pienza, parmesan broccoli and pancetta, eggplant, sausage and scamorza, zucchini and taleggio. But there is no Casòun (in Romagnolo Savignanese) that is more good and dignified than another if not in the commitment that goes into creating it. But I'm crazy about his Casòun con le Rosole! A flavor that I thought was lost, a fusion of instincts and memories, the intense mineral bitterness of wild herbs blends perfectly in the mouth with every single cell of the dough, creating gustatory happiness. An ancient circadian peasant combination that when you taste it bite after bite, you never stop and when you stop you start counting the days that separate you from the next. Quality raw materials and the skilled hands of Azdore produce other refined delights of the area that you can take home or enjoy at the tables both inside and out, especially in summer: Lasagne, Tagliatelle, Cappelletti, Strozzapreti Ravioli, then all the typical second courses and finally Donuts, Tarts, Cookies. Finally, a bonus because we see that producing and transforming food for Marcello is an ethical gesture of authentic value and he does it every day, intelligently enhancing genuine Romagna cuisine without ever trivializing it. Precisely to preserve this value, it has the duty to continue making many people smell that “Santa Piadina” perfume for a long time. The Municipality should immediately appoint him honorary Ambassador of Flavors and Perfumes of this incredible territory! Bravo Marcello at km 0.