Breakfast is known is held more and more by the experienced nutritionists the most important meal of the all day.

With the breakfast we get in fact the important nourishing necessary to face to the best the first part of our days more and denser of appointments.

Here therefore because it is extremely important to take it - and absolutely wrong to skip it - and in the best way as possible.

A good day begins in fact from a good breakfast, in which we have to include all the most important nourishing elements, first of all carbohydrates but also proteins, mineral salts and vitamins.

With the breakfast we give back energy to our body after the break of the nighttimes rest.

The most proper foods for this first meal of the day are in fact first of all carbohydrates (main “gasoline” of fast use for our organism) like those contained in bread, biscuits and cereals, but also proteins (in milk, yogurt etc…), mineral salts and vitamins from fruits and fruit-juices, and in small doses also fats, never to eliminate from our feeding.

And if the rule of a healthy breakfast is worth for everybody, its importance is absolute for the children but also for the sportsmen, that will have to draw from it the nourishing more proper for their activity.

In Riccione, hotel hospitality is also specialized in to offer a healthy breakfast and to the children and sportsmen demands.

In our hotels‘ breakfast-buffet you’ll found in fact a vast range of products among the healthiest for a good start of day with particular attention to the local biological products and tables rich in fruit, cereals, cakes, yogurt and milk very genuine.

To start the day the best way and to do “the full” of energy and vitamins - essential before a day of sun - taste the healthy breakfast in the hotels of Riccione.

In Romagna attention for healthy food products has never failed, even when “modern” agriculture has supplanted the rural one.

So when in Italy in the early nineties people started to talk about organic food, the theme has found in our region not only a fertile but an already ploughed ground, just ready to receive the seed.

However the productive vocation is one thing, consumption is another.

So even in Romagna, especially in cities, lifestyle of capitalist society has imposed unhealthy eating habits, wrong for their quality of life and for that of environment.

But from the beginning of the millennium there is an important trend that, in a broader plan of revaluation of land and recovery of traditions, has also seen increasing awareness of consumers who are increasingly looking for quality products of organic farming.

Behind the trend there is a whole series of initiatives that have been strongly desired by cooperatives and companies, restaurateurs, local authorities, institutions, trade associations, specialized press.

In Romagna among the projects that with a greater incisiveness are engaging in divulgation of organic food, and of the philosophy behind it, “Organic spring” stands out.

The cultural food and wine journey, between Faenza and the zone of the Palatinato, was born in 2007 thanks to eight restaurateurs, six producers of wine and one of cheese.

In springtime the protagonists of the initiative adds to their traditional menus some courses and tastings that are made with strictly organic, seasonal and from local agricultural production ingredients.

Tourists visiting Riccione can enjoy “Organic spring” at the Enoteca Belfiore of Montefiore Conca, in the beautiful village just 17 km from our city.

A tasty way to stress the importance of eating healthy in the respect for the environment and a great contribution so that in Romagna organic food may become, or rather return to be, an indispensable habit.

“Sangiovese” is the typical wine of Rimini territory that however, since years, has found the way to white wines of quality.
Significant is the experience of 1200 members of the Cooperative store “Rocche Malestiane”: they grow white grapes in a percentage that reaches 30%. Their work has been recently confered by the DOC “Colli di Rimini”.
Founded in 1994 by the merger of the old cooperative stores “Riminese” of Rimini and “Valconca” of Morciano, “Rocche Malatestiane” is followed by a team of agronomists and oenologists that monitor the safety of food products.
Further fundamental factor behind the excellent quality that has been reached is the mild and windy climate that the hilly environment of the province enjoy.
Building on a patrimony of vineyards over 1000 hectares and on the large quantities of winy grapes, the wines of the cooperative store have an excellent relationship quality-price.
The white grapes here grown are numerous.
The most representative vines are “Trebbiano” and “Biancame” from where good wines in pureness are obtained.
Of great value is “Rebola”, regenerated a few years ago, the basis for delicate doc wines and even for an intense raisin wine. Produced in a considerable quantity are also Chardonnay grapes that are used for wine of superior class. The ideal temperature is 10 ° C for all types.
The selection of white wines D.O.C. “Colli di Rimini” is perfect to accompany the perfectly cooked fish of the Adriatic (the best fish of Italy according to the experts). But it is also valid for less orthodox combinigs, to accompany dishes of meat, pasta, desserts.
In hot summers in the Riviera it may also be special for a drink as an alternative to beer.
The wine of “Rocche Malatestiane” is packaged at the headquarters of Rimini, which is also a retail shop.
The bottling line has for logo a stylisation of Sigismondo Malatesti Pandolfo, a fortress and the ” Malatestiana Rose”, the heraldic symbol of the rule. To witness the importance of their origins for an entrepreneurial choice of success.
Come to Riccione to enjoy your gastronomy holiday!

In the hotels of Riccione, binomial among holidays and wine and food is inseparable.
As in every part of Romagna, in fact, the combining between characteristic beauties of the landscape and the pleasure of the palate doesn’t make exception in this town with many proposals, proper to every target of tourist.
Further to some “fixed points” of the good Romagna’s gastronomic tradition like piadina - in Riccione on taste thinner and most fragrant of the whole territory - or good red wine Sangiovese, in Riccione particularly wine and food offer in its typical cooking a unique mix of tastes fruit of the meeting among the taste of Adriatic’s sea fruits and the aromas of the products of the near hills.
Tradition, that also renews itself through rediscovery and proposal to the tourists of typical products of its own marine tradition as sweets bizulà - bread’s buns brought by sailors during their long fishing adventures - but also new tendencies looking for new tastes to be discovered and valorise.
A food and wine patrimony, that of Riccione territory, more and more valorised in Europe, as it testifies the official recognition of 15 products with DOP mark and 11 with IGP one.
Always looking for new tendencies about food and wine, that makes of it one of the most important themes - like sea, wellness and fun - interesting for its visitor, Riccione welcome all the year long many events devoted to its gastronomic and wine tradition, that founds itself on specialty like Colli di Rimini Doc wines, fish brodetto, stewed cuttlefishes, grilled meat and fish and a long list of desserts like bustrengo or savor.
Taste, typical products, tradition but with creativeness typical of Riccione’s people, in a patrimony more and more valorised also by the city hotels, always ready to offer tourists a wise exaltation of the local food and wine specialties.

When a friend asks us what he could expect from his first trip to Romagna, we should also speak about its good delicacies. Among the typical flavors that, we promise, he will taste there is, clearly, “piadina”. When we begin to list the different versions of it that he will try, we think how much is it good with sheep’s milk cheese of Romagna…
The sheep’s milk cheese, or “caciotta”, of Romagna is made from the sheep grazings of high-average inland hill. These landscapes have a still virgin and untouched beauty and since always have a strong agricultural vocation. These are areas in which ancient traditions and important principles, such as eating healthy, are still rooted in.
To hand down the secret of the good and genuine “caciotta” are generations and generations of farmers.
The first settlements where cheese is produced in Romagna are already dating to the first century: in a document of that time a sheep’s milk cheese from the valley of Sarsina, near Cesena, is mentioned.
Today the production is concentrated in the province of Forli, Cesena and Rimini, at dairies with a familiar character, which continue to use only the milk of their herds.
Produced between September and November, the “caciotta” can be consumed after 20-30 days in the semiaged version, or after 60 days in the aged version. More soft and sweet the first, pungent and spicy the second.
A particular variant is the “Pecorino Ubriacone”, seasoned in fresh marcs of black grapes, featuring a spicy taste, a sweet and winy smell, it remains internally soft even after long seasoning.
The “caciotta” is also the raw material of the sublime “Formaggio di Fossa”, now appreciated all over the world.
Come to spend your next holidays in Riccione, discover its cuisine, the sea, the services and its back-country.
Click www.visitriccione.com!