We set off on a virtual journey to learn about traditional gastronomy based on meat. In fact, Romagnan cuisine has predominantly peasanty features. If someone wants to taste genuine and authentic Riccione, they have to pass through its kitchen, where its culinary identity can be found in characteristic products like first course dishes (cappelletti, maltagliati, passatelli, strozzapreti and ravioli) Romagnan piadina and soft cheeses, like squaqquerone. You cannot forget about the finest wine, a red Sangiovese, white Trebbiano (perfect with fish) and Albana, sweet or dry.

A jubilation of flavours is offered by restaurants in the centre and in the country, where you can sometimes find marks of the past (antiques of past crafts, kept in wine cellars, grandmother’s pantry, old utensils etc.) or photographs of Riccione at the beggining of 20th century .

For gourmets we recommend a seat at I Girasoli (on first hills of Misano Adriatico, only 7 km from the sea and Riccione's centre), la Greppia (in Coriano, about 6-7 km from Riccione) and a restaurant Il Casale (high Riccione), as all those places offer regional specialities, cosy atmosphere, warmth and honest prices.