Gastronomy

Good food is truly a pleasure for us, and we want our guests to enjoy it too.
For us, eating means happiness, and it also means pleasure. We take great care and pride in preparing our traditional dishes. Every year we host a seemingly infinite number of mouth-watering gastronomic festivals in our region. There's even one dedicated to herbs and natural foods, which is held in Saludecio.
The cooking of the Riviera di Romagna is a blend of two separate and distinct traditions: that of the sea, of the fishermen who have been harvesting the delectable treats of the Adriatic Sea for centuries now, and that of the peasants who, in quite a different manner, have taken their sustenance from the products they cultivated on their rich and fertile lands.
Our cooking has also been shaped by the blending of traditions from Romagna and the bordering regions of the Marches and Montefeltro
You'll find that our cuisine is simple and full of flavour and is best accompanied by the high-quality wines of our hills - red Sangiovese, white Trebbiano, and then, of course, AlbanaCagninaCerbio.…well, you get the picture.
Typical dishes
Homemade pasta such as tagliatellecappellettitortelliraviolistrozzapreti, and passatelli (a typical peasant soup). Grilled meats and fish - the famous "rustida", and soups, such as the typical fish broth that is the speciality of the Adriatic coast. Salami and other cold pork meats and vegetables, served with piada, an unleavened, flat, circular bread, which is eaten hot.
 
Medieval dinners
Relive the Middle Ages in the many fortresses, ancient villages and castles of our region.
We are proud of our culinary efforts to recreate the tastiest and most interesting traditional medieval dishes, all made possible thanks to the hard work of our passionate researchers.
Our finest restaurants can propose a number of unique and sophisticated menus for you and your guests: perhaps you'll choose a feast identical to the banquet prepared centuries ago for the wedding of Federico II of Montefeltro's daughter.
You and your guests will be served by a professional staff wearing period costumes while listening to the soft tones of Medieval instruments playing the exquisite music of many centuries ago.
 
Our recipe: the piada 
The piada is one of the principle symbols of our cooking. It is called piada because it is pressed flat. This unleavened bread is served with the many different flavours of our cooking from sliced cold meat to squacquerone cheese. Here's how to prepare it. This recipe was taken from one of the many books dedicated to the history and preparation of our traditional regional cooking, published by the Panozzo publishing house in Rimini.

GNOCCHI DI PATATE

Per 4 persone
gr 500 di patate gialle
gr 150 di farina
1 uovo
Lessare le patate. pelarle, schiacciarle e impastarle con la farina e l'uovo. Lavorare la pasta in tanti cilindri e tagliare a tocchetti. Calcare con il dito nel mezzo di ognuno come per ottenere delle piccole conchiglie. Calare gli gnocchi in acqua bollente salata e raccoglierli appena affiorano in superficie, condire con sugo a piacere.