Back in San Patrignano, in the hinterland of Riccione, the Squisito! event 2009.
From May 1 to 4 a rich program of events, chefs, products, recipes and wine wait for you to enjoy the magic atmosphere of the sixth edition of Squisito!.
Emilia-Romagna Region and the San Patrignano Community together to promote the best cuisine of Emilia-Romagna, typical products, typical traditional and environmentally sustainable production techniques, but also that “good farming”, that could become an important alternative to thecultivation and production of drugs in all the poor countries of the world. (continua…)

Many lovers will have certainly rejoiced at seeing that in 2009 Valentine’s Day falls on a Saturday.
The idea of having a romantic weekend in a fabulous location will have immediately form in their mind…
To make concrete this idea and celebrate Valentine’s Day in the most exciting and passionate way, all lovers should know that a special weekend of love is waiting for them in Riccione.
Riccione Turismo in fact keeps in reserve an “gastronomic Valentine’s Day“: a stay at the sea in a central hotel 3 or 4 stars, in suites that are equipped with every comfort, with unique wellness proposals, and more the pleasures of the table. (continua…)

“Have you thought anymore about that plan to export Romagna cuisine?”, we suggest to that italian singer who intended to try the business of the “piadina” from Romagna.
In Riccione, “Tortelli”, “cappelletti”, “tagliatelle”, mixed grill, and other courses of the traditional cuisine of the Romagna region, are so good and tasty that they overcome all the other menus.
And this because since always the food has a place of honor on the priorities of the inhabitants of Romagna (and the place of honor among the housework of the “azdora”, the housewife of Romagna).
The best recipes of Romagna are handed on from generation to generation and refer, but with thousands of creative ideas, to a native and old basis.
For example, the origin of the “piadina”, the “bread of Romagna” for the poet Giovanni Pascoli, is very ancient. (continua…)

Riccione, greedy leg of the “Buonpaese”
In the plan of the trips there was a time the packed lunch.
Then the food and wine tourism has got a footing.
The habit of unpacking the sandwich and of speedy biting it survives today in school trips, for the rest it is everywhere replaced by the idea of comfortably sitting at a table in a restaurant to taste the specialties of the area.
When people don’t leave for a purely culinary tour, with definite taverns to visit that are suggested by the best guides.
In Italy, the idea has triumphed that to know a place we should appreciate not only its monuments, churches and museums but also the good products of its local cuisine.
A monument less but a course more, tourists seem to say while they are looking for culinary traditions up and down the “Belpaese”. (continua…)

Pay attention to the squill please!
Everybody knows the pomp of lobsters, the delicacy of shrimps, the fragrance of prawns.
Not all the people know the squills.
This crustacean, which has an odd and unique appearance, has an exquisite flavor.
With the particular note of an ocellated tail, stained by two big black spots decorated in white, the squill has a close and long armour that is colored white-gray with pearl reflections.
Two menacing claws remind those of a praying mantis, at least judging by the scientific name Squilla mantis, where mantis recalls precisely the voracious insect. (continua…)