Guida pratica

Welcome to our culinary paradise: Romagna means good food, and good food means la 'Dolce vita' !
As a matter of fact, on Emilia Romagna’s Adriatic Riviera when one speaks of la Dolce vita, he is not referring only to night life.
The term alludes to the fact, above all, that people at dinner most intensely experience the pleasures of life. Whether you are seated in a restaurant or in the dining room of a large hotel, little changes: Romagna cuisine is always the protagonist.

At any moment and on any occasion, whether among friends, during inaugurations or "close" encounters...you may be sitting, talking, joking, planning an activity or trying to bring an evening to a close, the offerings of Romagna’s table will act as an accomplice.
The food is well prepared and well served. Enjoyed in convivial situations, it renders the day more pleasant and helps in all kinds of situations. You will certainly not find any sumptuous dishes, but rather recipes that are simple in their preparation and taste good because of the naturalness of their ingredients. These dishes are never altered by lengthy cooking times or by exotic intrusions.

Combined with what the communities nestled in the nearby hills have to offer (villages such as Covignano, Santarcangelo, Montebello, and Villa Verucchio, all with respectable concentrations of typical restaurants), Rimini’s cuisine is unique.
Without doubt, it constitutes one of the most compelling aspects of the area’s capacity for hospitality, history, culture and the very soul of its inhabitants.

This area’s cuisine originated as "poor people’s food", and has been able to preserve the integrity of its simple flavours which come from garden vegetables and freshly caught fish, and is enriched by the imagination typical of those blessed with a great deal of resourcefulness.
An apparent lack of refinement in the people of Romagna tends to colour the flavours of the dishes but, on tasting them, one immediately understands that they are appetisingly harmonious and are certainly not lacking in quality.

A bevy of first course pasta dishes, tagliatelle, tagliolini, ravioli, cappelletti, and strozzapreti are the best souvenir one can take away from this part of the world. They may be served with ragù meat sauce, a clam sauce or however one likes. They are excellent with everything.
Another absolute must is a dish called passatelli, made of breadcrumbs, eggs, Parmesan cheese, nutmeg and grated lemon peel.  It is a fantastic first course for special occasions, and is almost invariably served in broth (in keeping with tradition). It is sometimes also served "dry" with a delectable sauce made of shallots, cherry tomatoes, speck and rucola.
There are also a host of hors d’oeuvres, led by the legendary piadina.
Then there are excellent meat dishes, stewed or grilled; and fish, which may be poached, made into soup, grilled or fried.
The second course offers several outstanding choices: roast pork, stuffed pigeon, chicken and grilled meat, such as gelding mutton, pork sausage, pork chops and wonderfully delicious pork ribs.
To conclude, among the desserts, we cannot forget ciambella (a ring shaped cake), frittelle, and castagnole.

So allow yourself to be won over by the pleasure of spending a few hours dining in the company of some good Sangiovese and the ubiquitous piadina!

You can check traditional recipes at the following link http://en.riviera.rimini.it/situr/flavours/traditional-recipes
Bon apetit!