Cassoni romagnoli

05/08/2025

When thinking of typical street food from Romagna, the mind immediately goes to the iconic piadina (you can find the recipe to make it here): simple, stuffed with prosciutto and arugula, or “da battaglia” filled with sausage and peppers (this one is great, but it's only for the daring), it's the trusted companion for summer lunch breaks under the umbrella.

But alongside the piadina, there is another Romagna specialty that's easy to prepare and delicious to eat, which will win you over: the Cassone romagnolo (also known as Crescione).

The dough is similar to that of piadina, but the Cassone is folded to form a sort of calzone that encloses a variety of fillings. It's a simple dish from the farming tradition, and its ancient origins are likely linked to the grilled tortelli of the Apennines.

There are countless occasions to enjoy a good Cassone: perfect for a snack on the beach, a quick lunch, or a dinner with family or friends.

Preparation of Romagnolo Cassoni

The most classic ones are the "red" Cassoni, which resemble pizza, and those with herbs. It's this herb version that we propose today, with the recipe from our Cesarina Patrizia from Rimini.

“Cassoni, like piadina, are the bread of Romagna, and whenever they are made, it's always a celebration at home. When I was little, my family and I would go pick herbs in the countryside, and then when we got home, we would make the Cassoni… how delicious! Even today, I often go pick herbs to prepare them.”

Cassoni romagnoli (Romagnolo stuffed flatbread)

A simple recipe to offer on a thousand different occasions

DifficultyEasy

Preparation time1h

Servings6

€

CostLow

Ingredients

500 g of flour
100 g of lard
200 g of water
10 g of salt
500 g of boiled wild herbs, sautéed in a pan with olive oil and garlic

Method

For the dough:

Place the flour on a work surface, add the salt, and make a well in the center.
Add the lard, then the water, and mix with a fork and then with your hands.
Knead well, then divide the dough into 6 pieces, cover with plastic wrap, and let rest in the fridge for at least 30 minutes.
After resting in the fridge, take the dough balls and roll them out on a floured surface, forming a circle.
Add the filling in the center of the circle and fold it in half.
Seal the edges with a pastry cutter and then with a fork.
Cook them on a hot baking tray for a few minutes on each side.

For the filling:

Clean the wild herbs, blanch them, and then sauté them in a pan with olive oil and garlic.

Tip: Cassoni can be filled in many ways. Here are some alternatives to wild herbs: mozzarella, tomato, and oregano (for an irresistible “pizza effect”), potatoes and mozzarella, or even potatoes and sausage. Let your imagination run wild!