The first Italian restaurant to launch the concept of “real kilometer” cooking.
It is the only one in the city centre that offers piadas made with local flours and freshly cooked in the open kitchen.
Here you can taste the best local products at ‘zero km’, but also at ‘real km’: to go beyond the territory and offer those products that are unique for their identity, specificity and traceable production chain.
Alongside the traditional thin piadina, kneaded with olive oil or lard (from Mora Romagnola, a Slow Food presidium) and stuffed with ham, vegetables, cured meats and selected cheeses, there are other truly “innovative” ones, suitable for young tastes, such as the PidBurger (pida and hamburger) with Chianina meat, Mora Romagnola cheek and San Patrignanosquacquerone cream. Vegetarians can also choose a very well-made olive oil piadina.
For a more traditional menu, you can go for: homemade pasta (some simple and successful dishes such as passatelli with fish are also recommended), soups, pigeon, duck breast, Mora or Chianina burgers. Homemade desserts and ice cream.
A place made by local artisans according to the project of architect Barbara Vannucchi, with international design elements. Its beating heart is the large open kitchen, the interior spaces are dynamic and welcoming, and the large terrace a few steps from the ancient Tiberius Bridge is enchanting and versatile: green and relaxing in summer, warm and cosy in winter.
Nud e Crud – Viale Tiberio 27/29, Rimini – Tel. 0541/29009 – info@nudecrud.it
