Cuisine: all the flavours of Romagna tradition

Rimini Riviera is the place for good traditional food, a place which appreciates the art of eating well. If you want the proof, just take a table in any restaurant on the coast or in the inland towns and villages. Wherever you go, you can be sure of excellent value for money. The traditional “piada” (usually called “piadina”) is a symbol of Romagna cooking, and is never absent from the table. It is a thin griddle bread eaten hot, with ham and other cooked meats or liberally spread with local soft cheese. First courses are a speciality particularly appreciated, made from home-made pasta (tagliatelle, strozzapreti, ravioli, gnocchi, cappelletti) and served with tasty meat or fish sauces. Roast meat and mixed grilled meats are always delicious. But on the coast, fish is the king of the table, prepared according to traditional recipes or sometimes to brilliantly innovative ones. Meals are accompanied by the characteristic wines of the Rimini hills (Sangiovese, Trebbiano, Pagadebit), of excellent quality. Throughout the Malatesta Seignory are found wine vaults where wines can be tasted and purchased. In the hills there are also farms where excellent cheeses are produced. The production of olive oil, an ancient tradition, has reached new heights in recent years, receiving the DOP label, and there are numerous producers of excellent extra-virgin oil. Rimini Riviera is a land to be tasted and savoured.

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