ASK THE AZDORA…
The cuisine of Romagna is rich in land dishes and Mediterranean fish dishes, it is a simple cuisine with strong flavors and the absolute protagonist is fresh pasta, handmade by the best traditional cooks. The best-loved first courses are undoubtedly cappelletti or tagliatelle with meat sauce, which you absolutely must try, and then strozzapreti with clams, another classic, absolutely made with fresh handmade pasta.
The piada is a recipe that unites and divides the whole of Romagna: the classic recipe is made with lard, but there are variations with extra virgin olive oil or wholemeal flour and above all it changes from area to area…. in Rimini you can eat it thin and flaky, in Cesenatico strictly thick to be eaten instead of bread, or stuffed as you like. The second courses, including meat and fish, are all strictly local: the most popular fish dishes are fried fish and fish caught in our sea, cooked in excellent recipes, and the most popular meat is that of the Mora Romagnola, a must-try.