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Rimini's piadina photo © Paolo Marini
Rimini Gastronomy
Ruby-red Sangiovese, the typical wine of Romagna, 'sky
blue' fish from the Adriatic and golden, ground grain, an indispensable
ingredient for making ‘piadina’ Rimini’s daily bread. These are the basic
colors of local cuisine, the colors of the great food festivals held day
and night in Rimini, 365 days a year. You will find piadina everywhere, in
roadside kiosks and beach restaurants, in the many piadina restaurants
dotted everywhere, in taverns and trendy restaurants and now even on the
virtual highways of Internet where a pinch of the flavor of Romagna is on
sale.
Rimini's piadina photo © Paolo Marini
This is simple cuisine based on seafaring and
country traditions but it does not disdain a little imagination in the
preparation of dishes. Food ranges from hors d’oeuvres, which are either
sliced cold cuts served with warm piadina (made using flour, lard, water and
salt) that is even better if served with squacquerone (a soft cheese that
literally melts in the mouth) or fish followed by a great variety of pasta
dishes, which are always handmade by the arzdora (housewives).
Try tagliatelle, cappelletti (small pasta parcels), ravioli and strozzapreti
(literally 'priest stranglers') served with meat sauce or clams. Main
courses vary from char-grilled meat (the lamb is excellent), to spit-roasted
rabbit accompanied by side dishes of vegetables au gratin, to grilled fish
(the famous 'rustida'), fish kebabs and fried fish.
All the dishes use
extra-virgin olive oil from the hills behind Rimini (one of the best in
Italy due to its acidity level and also its organoleptic characteristics)
and are 'watered' by Sangiovese red wine or by Trebbiano white wine, both
typical wines grown on the hillsides of Romagna.
Courtesy of
Rimini Tourist Board
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