A piadina with a pocket in it, similar to a pitta. Cassoni are sometimes known as crescioni because they were often filled with watercress (crescione). In Rimini, they were filled with fried whitebait and boiled greens; in Bagnocavallo they were stuffed with macaroni and called caplàz (cappellacci). The bartolaccio of Tredozio is similar.
Image by la via degli orti