Thin flatbread is popular both here and in Emilia Romagna. It’s prepared in a way that’s similar to the Italian version, but it is a little thicker. The dough is made traditionally with flour, pork lard, and water. Here it’s served warm with cured meats and/or cheese and salad. It’s easy to eat and a quick and filling lunchtime snack. The traditional filling is classic stracchino, arugula, and prosciutto crudo. As you’re exploring San Marino you’ll find plenty of places to pick up a piadina. For ideas on what to see and do in San Marino, check out my guide here