Gourmet

Romagna cuisine uses simple, genuine ingredients that combine to create a rich repertoire of recipes, with bold, hearty flavours that blend the traditions of the countryside and the sea.

Romagna, facing onto the Adriatic Sea, brings shellfish and oily fish to the table, cooked simply and traditionally. Moving inland, you can catch the scent of the oil produced in the gentle hills of the Valconca and the province of Forlì-Cesena, such as the Olio Extravergine d'Oliva DOP of Brisighella, the Tartufo Bianco (white truffle) of Sant'Agata Feltria, and the Formaggio di Fossa, left to mature in the pits of Talamello and Sogliano, in the Cesena Apennines. Then there are the cured meats made from Mora Romagnola pork, piadina in its various local forms (thinner or thicker, made with lard or oil), and the hand-rolled sheet of egg pasta that is brought to the table as lasagne, tagliatelle, and soups such as passatelli and cappelletti, with meat or cheese fillings.

This page brings together the recipes of typical Romagna dishes: the traditions, the history and the identity of a region that is not simply geography, but a strong sense of belonging.