The gastronomic tradition of Romagna is well-known all around the world thanks to the recipes of Artusi, his loved and famous son.
In the Romagna cooking the starters are the main rules. Every kind of pastais completely hand-made. The art of this excellent quality consists in the pastry that is rolled out by hand with a wooden rolling pin and only produced with dark eggs and flour without salt. Then it is seasoned with different stuffings and sauces.
Piadina romagnolathe secret!
Cappelletti romagnoliDiscover recipe
The Adriatic Sea offers top quality fishes, such as eels and soles, with whom we cook delicate second courses and delicious souces.
All these food mach very well with our wines, such as Sangiovese, Trebbiano,Albana and Lambrusco, wich are sencere and generous as the land who produces them.