A rounded ritual. It is the form that similar foods share in the concept of inspiration but each with a characteristic identity, one that dates back to lombards. The rounded form is an echo of the Mediterranean focaccia biscuits that were offerings to the gods.

But while acknowledging mutual influence, individual achievements are considered and valued as unique products of reference to the territory.

The Crostolo in its original design, recalls Lombardy influences with butter and lard, while the piadina is more of a shepherds dish. Between Montefeltro and the upper valley of Metauro, with its local variants between Urbania and Urbino, for example, the dish has been contaminated over time with eggs and cheese, to make new dishes from surrounding areas.

Both dishes can be enjoyed alone or stuffed with a choice of fillings joining tradition with street-food.

"It is made with wheat flour coated with water and seasoned with salt. You can also knead with milk and season with a bit of lard, "wrote Cardinal Angelo de Grimoard in 1371. Since then the recipe has remained basically the same. One variant can be made using olive oil instead of lard or a bit of bicarbonate to make it more friable and softer.

A variant of the piadina is watercress. We eat smiling thinking of the quote by Pellegrino Artusi in his "Science in the kitchen": "Why they are called crescioni and not tortelli di spinaci vattel'a pesca".

There is also a sweet variation perfumed with aniseed called the piadina di Forlì, with an idea and a recipe linked to the worship of the “Madonna del Fuoco", patron saint of the city of Forlì.  Its flavour is tied to a story that reminds us of its origin. In times past, the church distributed this sweet bread to the poor during periods of famine with money raised from the sale of the gifts that were offered to the Virgin.