The gastronomic tradition of Romagna is well-known all around the world thanks to the recipes of Artusi, his loved and famous son. This tradition is enriched by the influence of other regional cookings thanks to the ability of our Chefs who are waiting for you at the Meeting Hotel to make your holliday unforgettable, also for your taste.

In the Romagna cooking the starters are the main rules. Every kind of pasta is 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.

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.

THE PIADINA

The “piadina romagnola” is the humblest but surely the most known food of this region. Unique in its semplicity, the piadina is produced with water, salt and flour and can become a delicious snack if stuffed with Parma ham and squaquerone, the typical cheese of Romagna.

CAPPELLETTI ROMAGNOLI - Recipe

Ingredients (for 6 people):
For the pastry: 300 gr of flour, 3 eggs
For the stuffing: 350 gr of turkey breast, 300 gr of loin of pork, 50 gr of crescenza cheese, 50 gr of ricotta cheese, 30 gr of grated Parmesan, butter, sage, rosemary, nutmeg, salt, pepper, oil.

Preparation: Prepare the pastry and leave the mixture to stand. In a frying pan warm up 30 gr of butter with some sage and rosemary leaves. Cut the loin pork and the turkey in slices, add salt and pepper and let them brown. Cut the meat in pieces and shake it with crescenza cheese, ricotta cheese, Parmesan, salt, pepper and nutmeg. Roll the pastry with the rolling pin and place the stuffing regularly at the center of each small square about 4.5 cm an each side. Cut the squares with a small wheel, fold them up as triangles and roll them around your little finger. Then close them pressing with your thumb. Boil the cappelletti in plenty of salt water and serve them with pork sauce.