The story
Tucked into Piazza Ciceruacchio, QuintoQuarto is redefining the classic Romagna flatbread through a distinctively seafood-forward lens. By applying a confident, contemporary approach to the humble piadina, the kitchen has captured the attention of local food enthusiasts. Creator *Cosa mangiamo oggi?* praised this innovative spirit, specifically highlighting the exceptional quality of the dough and the vibrant, balanced flavors found in standout offerings like the Roll di Piadina con Acciughe Scottadito, Radicchio Selvatico e Cipollotto.
The menu serves as a masterclass in local sourcing, transforming traditional techniques into something truly modern. Whether you are sampling the Piadina QuintoQuarto with tuna, bottarga, and crispy onion, or exploring their creative sardine preparations, the restaurant offers a compelling reason to venture beyond typical Adriatic tourist fare. It is a must-visit for anyone curious about how tradition evolves when paired with culinary imagination.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Reviewers rave about the blisteringly hot Piadina scottadito con sardine, calling it a must-order. The overall vibe is warm, rustic, and deeply satisfying, with simple ingredients elevated to perfection.
“My order: the scottadito with sardines. This really tastes like the sea. Good, guys, and the dough... Between the thickness of Ravenna and Cesena-Cesenatico, I don't see a huge difference.”
What creators say
1 creator has covered QuintoQuarto. Most active: Cosa mangiamo oggi?
QuintoQuarto in Cesenatico, by Omar Casali, offers innovative piadine with a focus on seafood and local grains, with a modern twist.
Dishes mentioned
Roll di Piadina con Acciughe Scottadito, Radicchio Selvatico e Cipollotto
This is the Roll, born to take piadina out of Romagna, almost like a wrap, Asian style. It's the traditional way of eating this fishermen's blue fish. Inside: scottadito anchovies, cooked first on the grill, with wild radicchio and spring onion. The secret is the vinegar. The dough is slightly thinner to be rolled up. Very good, crunchy. With anchovies it's the perfect match.
Piadina Scottadito con Sardine
My order: the scottadito with sardines. This really tastes like the sea. Good, guys, and the dough... Between the thickness of Ravenna and Cesena-Cesenatico, I don't see a huge difference.
Piadina QuintoQuarto con Tonno, Salsa Tonnata, Capperi, Bottarga e Cipolla Croccante
I couldn't resist, I had to ask him to make me the QuintoQuarto too. Tuna sauce, tuna, capers, bottarga. Here the eyes eat first when it comes to the table. It's not like the classic piadina, it's not closed, it's made in slices, it looks like a pizza. The fresh tuna, the creamy tuna sauce, the sour and crunchy onion, the bottarga... This piadina is perfect for me.
