Spianata, the focaccia of Romagna

Our focaccia is called spianata. Let's say it's a close relative of the piadina. Crunchy or soft with a sprinkling of rosemary and coarse salt, as soon as it enters the mouth it satisfies the digestive system and the nervous system. It is certainly a delicacy that can be eaten at any time of the day and, if desired, it can be stuffed with salami or cheese.

The spianata has that perfect compromise between the mix of flavors and texture.

It is notoriously substituted for bread on the table and it is suitable for being served in squares to accompany an aperitif.

In Maiolo, during the month of June, the bread festival also celebrates this Romagna specialty, cooked in the ancient ovens located around the town.