The story
Tucked away on Via Covignano, Dalla Lella has earned its reputation as a Rimini institution for handmade piadine. "Cosa mangiamo oggi?" calls it a true local gem, praising its traditional Romagnola street food—from the classic Piadina Classica con Prosciutto, Squacquerone e Rucola to inventive numbers like a cassone with farro flour and erbette, a sweet-savory version with caramelized figs, and a bold one with sardines, chili, and onion.
Franchino Er Criminale, who gives the spot a solid 8.5, notes that despite being a tourist-friendly chain with three locations, quality remains consistent. He specifically recommends the cassone con salsiccia e cipolla and finds the classic piadina holds up well. Clean and well-run, Dalla Lella delivers reliable, handmade piadine worth seeking out for both locals and visitors alike.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the cassone con farina di farro e erbette, calling it a rustic, soulful standout. The overall vibe is one of warm, unpretentious comfort that feels like home.
“Cassone with herbs with farro flour. In the end it's herbs and cheese, so it's very simple, but I have to tell you, I'm for simple piadinas, not too complicated ones with a thousand ingredients. As erbette, right now, we have beets. Otherwise the cascione was born with rosole, the poppy plant.”
What creators say
3 creators have covered Dalla Lella. Most active: Cosa mangiamo oggi?, Franchino Er Criminale, Qui si Taffia
Piadina da Lella in Rimini is an institution serving handmade, traditional piadine with quality ingredients, a true local gem.
Dishes mentioned
Piadina Classica con Prosciutto, Squacquerone e Rucola
If you don't put quality ingredients in the piadina, you can tell right away. You have a dirty mustache. But the mustache must be dirty. This is squacquerone, a cheese that has a week between life and death. It's just rennet, salt and milk. This is a 24-month-old ham and then there's the famous rocket which until 40 years ago was eaten only in the grandma's countryside. This is the result.
Cassone con Farina di Farro e Erbette
Cassone with herbs with farro flour. In the end it's herbs and cheese, so it's very simple, but I have to tell you, I'm for simple piadinas, not too complicated ones with a thousand ingredients. As erbette, right now, we have beets. Otherwise the cascione was born with rosole, the poppy plant.
Piadina con Squacquerone, Prosciutto e Fichi Caramellati (Cavallo di Battaglia)
This is the workhorse: squacquerone cheese, cured ham and caramelized figs. In Romagna, we don't make figs jam but caramelize them, because all the women made caramelized figs. Each house had its own. It's bomb, guys. The mix of these three ingredients... When she told us she'd make us a piadina with caramelized figs, I thought it was something for dessert, no! Here is squacquerone, prosciutto and caramelized figs. Of all those tried, not classic, my favorite.
Piadina con Sardine, Peperoncino e Cipolla
This is another historic piadina. Sardines that were cheap, with a drizzle of chilli pepper and a little onion. This was a classic neighborhood dinner, fresh. Oh yes, I paid many bills with this piadina.
Dalla Lella is a tourist-friendly chain with three locations, but the quality is solid — the cassone is excellent, the piadina is good, and the place is clean and well-run. I give it an 8.5.
Dishes mentioned
Piadina Classica
The classic piadina with prosciutto crudo, squacquerone cheese, and arugula. The prosciutto is placed only on one side, like in a tramezzino, so you have to bite just there to taste it. The dough is good, well-cooked, but the distribution of ingredients is a bit uneven. Still, I like the dough — it's puffy and cooked well.
Cassone con Salsiccia e Cipolla
The cassone with sausage and onion — well-cooked on the bottom and sides, crunchy, and the dough is even better than the piadina. It's more golden, more flavorful. I prefer it 1000 times over the piadina. The sausage is good, the onion adds flavor. I'd give it almost a 9.
- Qui si TaffiaLoved
Allegra Tirotti Romanoff, co-founder del ristorante Dalla Gioconda ci racconta i suoi Best of Ep.36 · @ 0:00
Dalla Lella in Rimini is a great piadineria.
