Nud E Crud si trova nel bel borgo storico di San Giuliano a Rimini, a due passi dal fiume Marecchia.
Le specialità sono costituite da piade e cassoni fatti con farine locali, kamut e farro, senza lieviti aggiunti.
Accanto alla tradizionale piadina sottile, impastata con olio d’oliva o strutto (di Mora Romagnola presidio Slow Food) e farcita con prosciutto, verdure, salumi e formaggi selezionati, ne troviamo altre veramente “innovative”, adatte ai gusti giovani, come la PidBurger (pida e hamburger) con carne di Chianina, guanciale di Mora Romagnola e crema di squacquerone di San Patrignano. I vegetariani potranno scegliere anche una piadina all’olio di oliva molto ben fatta.
Per un menu più tradizionale, ci si può indirizzare su: paste fatte in casa (consigliati anche alcuni piatti semplici e riusciti come i passatelli con il pesce), zuppe, piccione, petto d’anatra, hamburger di Mora o Chianina. Dessert e gelati fatti in casa.
Il locale, su progetto dell’architetto Barbara Vannucchi, è costituito da una cucina a vista, accoglienti spazi interni e un’ampia terrazza, affacciata sul Ponte di Tiberio, fruibile tutto l’anno. L’ambiente è accogliente e informale, il servizio veloce e allegro.
Nud and Crud is found in the historic borgo of San Giuliano in Rimini, just a few steps from the Marecchia river.
The specialties include piade and cassoni made with local flours, kamut and spelt, without added yeast.
The traditional thin piadina, made with olive oil or lard (a Slow Food Presidia Mora Romagnola product) is topped with carefully selected ham, vegetables, salamis and cheeses. There are also truly “innovative” versions suitable for youngsters, such as the PidBurger (pida and hamburger) with meat from Chianina, Mora Romagnola guanciale, and cream of squacquerone cheese from San Patrignano. Vegetarians can also choose a very well-made olive oil piadina.
On the more traditional side, there are homemade pastas (we recommend even the simple dishes such as the passatelli with fish), soups, guineafowl, duck breast, and hamburger from Mora or Chianina. The desserts and gelatos are homemade.
Barbara Vannucchi was the architect for the locale which is composed of an in-view kitchen, welcoming indoor spaces and a wide terrace which overlooks the Tiberio bridge and is open year-round. The atmosphere is welcoming and informal, the service is cheerful and fast.
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