Food and Wine

Eating in Romagna is an exalting experience that goes beyond mere consumption of food.

Here eating is a way to enjoy the company of friends, perhaps followed by ballroom dancing (liscio) at the end of the meal.

The typical food of Romagna is substantial, starting with pasta dishes such as cappelletti (a sort of tortellini, only with cheese instead of meat), individually hand-made by the legendary azdòre, housewives with a strong character and even stronger arms, who roll their pasta out with a rolling pin. Azdòre also hand-roll piadina (a type of unleavened bread dating back to the Roman era): you can buy this speciality from one of the many stands along the roads of Romagna. Piadina is best accompanied by cured ham, sausage, greens or soft cheeses.

Among the meat dishes is grilled pork cooked on a charcoal fire, often served with pinzimonio (a selection of raw vegetables dipped in salt and oil – perhaps even DOP extravirgin olive oil from Brisighella).

Last but not least, just before coffee come hard almond cookies, tortelli (fritters) filled with marmelade, and ciambella (plain cake), which is perfect soaked in sweet wines such as Albana white or Cagnina red