Food and Wine

The generous hills and fi elds around Faenza yield top-quality fruit and vegetables, including grapes used to make the fi nest local wines.

Among the main products are aromatic IGP shallots from Romagna, sweet and fragrant IGP peaches and nectarines from Romagna, kiwi fruit, persimmons and grapes grown following strict norms, especially so when they are certifi ed organic. Spirits include local grappa and grape distillates and of course there are DOC wines like Sangiovese, Trebbiano, Pagadebit, Cagnina; DOC Colli di Faenza wines (certifi ed from the hills around Faenza), both reds and whites like Sangiovese, Pinot and DOCG Albana white.

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On the subject of food specialities, the cuisine of Faenza is just as authentic and unsophisticated as in the rest of Romagna, with highlights such as hand-made pasta dishes and passatelli in brodo (Parmigiano and egg dumplings served in broth).

For the real traditional thing, head for the picturesque inns, or osterie, in the streets behind Piazza del Popolo. Typical meat courses include mutton and lamb seasoned with with herbs and DOP extra-virgin olive oil from Brisighella.

Another good choice is local salami and cheeses served with piadina romagnola (the unleavened fl at bread of Romagna), which in this area is made thicker than in Rimini and along the coast.