The piadina is Romagna's great contribution to Italian street food, and Bellaria has no shortage of piadinerie to choose from. The flatbread itself is simple — flour, lard or olive oil, a little salt, cooked on a flat stone griddle until slightly charred at the edges — but the stuffings lift it considerably. The classic combination is squacquerone, a soft fresh cheese from the Romagna hills, with rocket and a drizzle of olive oil. Equally good is the version with prosciutto di Parma or Culatello and sliced tomato. Piadinerie range from small kiosks to sit-down places; the kiosk versions, eaten standing up while watching the evening promenade, are often the best. A piadina and a glass of Sangiovese is as good a lunch as you will find at any price.