Rimini Gastronomy

Piadina Rimini
Rimini’s piadina photo © Paolo Marini

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.

Piadina Rimini
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