Among the typical desserts of Romagna, the “Bustreng” (“Bustrengo” or “Bostrengo” in Italian) is the most famous.
Delicious, with a delicate flavor, the “Bustreng” is a poor but rich dessert.
Cheerful and full of fantasy cake, born by the peasant custom of using the stale bread and all fruit and other available ingredients, with the arrival of the first cold it delights the palates between Romagna and Marche.
A paternity disputed between the two regions, a name perhaps mysteriously barbaric, the “Bustreng” has its fair in May, in the village of Borghi, in the hills of Cesena, and right there an official version with 32 ingredients. (continua…)

In a lucky advert of a few years ago a sweet lady-bottle asked a sleepy  mister-keg of whiskey if “he was ready…”.
And he, resentful for being disturbed in the middle of his sleep-ageing after “just” five years, replied with a clucking “NO”.
Fortunately we should not always waiting for so much for drinking.
In these days of autumn arrives on our tables the new wine.
But how is it possibile that a wine is ready  in not even two months after the harvest?
And here there is the rub.
Indeed, the new wine is not as many people mistakenly believe a “young” wine, but is a product obtained through an ingenious system of vinification developed in France around the thirties of the last century. (continua…)

The hinterland of Riccione, rich in history and charm, is also rich in culinary traditions and gastronomic specialities.
Among the products of excellence the truffle, renowned tuber with an unmistakable aroma, stands out.
Found out with the help of dogs, and once with the help of sows, the truffle has a unique flavor so that even a banal fried egg receiving a sprinkling of it becomes incredibly good.
The truffle the most prized is the white of Alba, but to the diamonds of Piemonte the hills between Romagna and Marche answer with the whites of Acqualagna and Sant’Agata Feltria, resorts that celebrate the fragrant tuber with two prestigious fairs with rich stands along the ancient and evocative alleyways.
The truffles live in symbiosis with certain plants (sallows, beeches, lindens and especially oaks), which create it only in mysterious and almost magical circumstances to feed on substances that are not in the underground. (continua…)

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. (continua…)

Sweet, smooth, fragrant, white or yellow pulp, compact to the touch and crisp to the bite, nectarines never miss as snack for the sea.
At least in Romagna, the cradle of the European production of nectarines and peaches, the only one inside the Union to boast the Protected Geographical Indication (IGP). A rigid disciplinary protects their typicality and the close link with the territory of origin.
The IGP sticker certifies their recognition.

Different from true peach, for the smooth and not velvety skin, among the many varieties, nectarine has known over the years the wider increase.
In particular, in 2002 the birth in Ferrara  of the Consortium for the Protection and Development of IGP Peaches and Nectarines of Romagna has opened important perspectives both in Italy and abroad. (continua…)