A journey through local specialities

Cesenatico

A journey through local specialitiesPIADINA ROMAGNOLA

The piadina has Roman origins and has always been a delicious alternative to bread.
It does not require an oven to cook it or yeast in the dough, so in past centuries it was only found on the tables of the poorest peasant families.

Each town in the Romagna proudly preserves and offers its own recipe for piadina.
So you can find it thicker with baking soda as an ingredient. Or thin and with oil in the dough. Or with lard: the delicious flaky piada! However, there is one thing that all piadina have in common: the unmistakable fragrance that emanates when it comes into contact with the hot pan onto which it is cooked.

You can eat it hot or cold. It is delicious on its own or stuffed with cold cuts, cheese, sausage, vegetables au gratin or herbs; with "squaquerone and rocket", a local soft cheese, very white, just as typical as piadina.

Using the same dough as the piadina, you can enjoy wonderful cascioni or cassoni. Basically a piada folded in two on itself and "sealed" along the edges, with ham, mozzarella cheese or other delicious fillings inside.

The piadina is loved by children, young people and adults alike. It knows no boundaries or age and is an indispensable element of identity for us Romagna people, the protagonist of celebrations, festivals and feasts.

SQUACQUERONE

Squacquerone is the creamy heart of the Romagna, a fresh cheese with an almost gelatinous consistency. Easy to spread, it melts to perfection on hot piadina.
Its delicate flavour makes it the ideal accompaniment to a slice of ham or some rocket salad.

Similar to squacquerone, there is also casatella. It too is a cheese with a rather "relaxed" consistency, without a rind, with a soft and very tender paste and a sweet and delicate flavour.

PECORINO FROM FOSSA CHEESE

Fossa cheese is an authentic delicacy that many Italian and foreign gourmets know and appreciate.
This product has its capital in the small Romagna village of Sogliano al Rubicone.
It is matured by placing it in pits dug into the tuff, a maturing technique that can be traced back to the 14th century.

The pits are lined with reeds and straw and are carefully closed for as long as it takes for the cheese to mature properly.
It thus acquires an unmistakable flavour, strong and pungent, capable of giving an intense and persistent taste to the palate.

In Sogliano, on the last two Sundays of November and the first Sunday of December, the "Fiera del Formaggio di Fossa DOP" is organised, in which the "king of cheeses" is the undisputed protagonist.
It is delicious on its own or with first courses such as passatelli asciutti, ravioli, or on meat such as scortichino. We recommend accompanying it with a Sangiovese wine.

SARAGHINA

The Saraghina is a typical fish of the upper Adriatic Sea and if you have already been to the Romagna, it is unlikely that you have not had the opportunity to taste it just off the grill or in one of the dishes that are always present in the many festivals and fairs of our territory.
The Saraghina, like the piada, was once a food for the poor, but today it has become a real delicacy. Being an oily fish, it combines goodness with excellent nutritional properties.
Smaller than a sardine but larger than an anchovy, it is one of the emblems of the Romagna region and its cuisine. This is why director Federico Fellini named one of his characters in "8 e mezzo" after it.

Colatura di Saraghina, a gastronomic excellence
To obtain Colatura di Saraghina, which gives an incomparable flavour to many dishes, the fish must be cured for 15-20 days in wooden containers. To preserve it, the water is removed by pressing. In this way, the water drips from the wooden containers.