Piadina with small sardines, radicchio and spring onion

Redazione

A signature dish of the historic kiosk in the hills of Covignano since 1958. This piadina, slightly thicker and distinctly golden-brown, envelops sardoncini (local fresh anchovies) seared on the grill with a delicate aromatic coating. The piada’s firm, rustic texture supports the fish’s iodine-rich tenderness. The radicchio adds a bitter, crunchy note, while the fresh spring onion provides a pungent finish that cleanses the palate.