Food and Wine

In Rimini the food does not only satisfy taste, but also smell. The main aromas are that of piadina (the typical unleavened bread of Romagna) cooked on a flat terracotta pan (testo), and that of grilled fish from the Adriatic sea (mainly pesce azzurro: anchovies, sardines, and mackerel). As Rimini is a harbour town, shellfi sh is also a constant element of the local cuisine, ranging from Venus clams (if you want the real local product, which might be smaller but is defi nitely tastier, ask for poveracce or purazze – the words for"clams" in the local dialect), mussels and razor-shells. Try them plain (stir-fried with oil and parsley), or with home-made pasta rolled by hand with a rolling pin. Oil is an important ingredient to virtually all dishes: for extra taste, choose DOP extravirgin oil from the local hills (colli di Romagna). Among meat dishes, pork and mutton are the main staples, while local cheeses such as formaggio di fossa and squacquerone are excellent. Vegetarians can make their vegetables more substantial by adding a few drop of saba, a thick sauce obtained from condensed wine must. On the topic of wine, Sangiovese strong red is one the symbols of Romagna. The main DOC labels are Colli di Rimini and Vini di Romagna, which guarantee the quality of local wines. One of the Colli di Rimini DOC red wines is the newly created "Castel Sismondo", made from 70% Sangiovese grapes, 20% Cabernet Sauvignon grapes and 10% Montepulciano grapes.

In Rimini the food does not only satisfy taste, but also smell. The main aromas are that of piadina (the typical unleavened bread of Romagna) cooked on a flat terracotta pan (testo), and that of grilled fish from the Adriatic sea (mainly pesce azzurro: anchovies, sardines, and mackerel).

As Rimini is a harbour town, shellfi sh is also a constant element of the local cuisine, ranging from Venus clams (if you want the real local product, which might be smaller but is defi nitely tastier, ask for poveracce or purazze – the words for"clams" in the local dialect), mussels and razor-shells.

Try them plain (stir-fried with oil and parsley), or with home-made pasta rolled by hand with a rolling pin. Oil is an important ingredient to virtually all dishes: for extra taste, choose DOP extravirgin oil from the local hills (colli di Romagna).

Among meat dishes, pork and mutton are the main staples, while local cheeses such as formaggio di fossa and squacquerone are excellent. Vegetarians can make their vegetables more substantial by adding a few drop of saba, a thick sauce obtained from condensed wine must. On the topic of wine, Sangiovese strong red is one the symbols of Romagna. The main DOC labels are Colli di Rimini and Vini di Romagna, which guarantee the quality of local wines. One of the Colli di Rimini DOC red wines is the newly created "Castel Sismondo", made from 70% Sangiovese grapes, 20% Cabernet Sauvignon grapes and 10% Montepulciano grapes