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.
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