Among the Italian regional cooking, that of Romagna is one of the most known and appreciated, and Riccione is the ideal place where to taste it. It perfectly combines a good sea-cooking with fish-dishes with that of the hills, where are most common meat and mushrooms. In the many good restaurants of Riccione, they “bud” always more inviting menus, with a long list of typical dishes of the best Romagna’s cooking tradition and a particular attention to the season’s products.
A holiday in Riccione will be an enjoyment also for your palate. At lunch or dinner, you can enjoy among a big choice of first and second dishes based on meat and fish, with good fried or grilled fish just fished. Among the local specialties, a long list of first plates, based to pasta hand-made by our inimitable “azdore”, how here are named “the queens of the matterello”.
Pastas with egg, simple like tagliatelle or tagliolini (also good with meat or fish sauce), garganelli and strozzapreti, or filled like tortelloni and cappelletti, but also as an excellent base for savoury lasagnes to the oven. “Independent” meal if filled with meats, squacquerone, but also nutella or jams, the inimitable piadina is then excellent with any specialties, above all grilled meat, meats and cheese.
Among the typical products, also the Oil of Rimini’s hills, excellent to season any dish, and traditional bizulàs, typical buns of bread that the sailors brought in boat during the fishing.
Of course, on Riccione’s table you have to drink a glass of good wine, red like “young” Sangiovese of Rimini’s hills or white like other traditional vine Trebbiano.