Aldo's thick, gourmet piadine (flatbread sandwiches) are legendary in these parts, Made with spelt or rosemary in addition to white flour, they pair well with a fine Sangiovese. Pick your farciture (fillings; prosciutto, coppa, mortadella, salami, squacquerone, pecorino) or go for the daily-changing closed piadine recipes – you'll need two.
Unfortunately, if you come during the week between April and October, you'll miss him unless you drive out to his mainstay, Lo Scoiattolo, 4km southwest of Brisighella. Cash only.
