The ruby-red of Romagna wine "Sangiovese", the blue of Adriatic sea's fish, the golden of ground corn, the most important piada's ingredient: these are the main colours of Romagna cuisine.
It is a simple one based on country and sea traditions; you can taste it everywhere, in luxury restaurants as well as in stalls on the beach. 

Combined with what the communities nestled in the nearby hills have to offer (villages such as Covignano, Santarcangelo, Montebello, and Villa Verucchio, all with respectable concentrations of typical restaurants), Rimini’s cuisine is unique. Without doubt, it constitutes one of the most compelling aspects of the area’s capacity for hospitality, history, culture and the very soul of its inhabitants.

Here cuisine originated as "poor people’s food", and has been able to preserve the integrity of its simple flavours which come from garden vegetables and freshly caught fish, and is enriched by the imagination typical of those blessed with a great deal of resourcefulness.

Hot piadina, sliced meats and salami or fish are offered you as a starter. 
Then, various kinds of homemadepasta are waiting for you: tagliatelle, tagliolini, ravioli, cappelletti, strozzapreti... you can serve with a meat or a clam sauce as you like better. You can just have a taste of three dishes.
The second courses are barbecued meat with vegetables au gratin, grilled fish: sardines, mackerels, soles, mullets, clams, mussels, razor-shells, slugs.  Typical dish is "brodetto", made up of different kind of stewed fish, tomatoes and spice.
To conclude, among the desserts, we cannot forget ciambella, the typical Romagna dry cake to be soaked in sweet Albana.

The most renowned fish restaurants are at Borgo San Giuliano and along the waterfront.
If you don't want to spend too much and want to taste typical products, we recommend visiting the festivals that take place during the summer and autumn in the villages of the Rimini hinterland, such as the tripe and strozzaprete, potatoes or fossa cheese festivals. 
You will be offered typical menus at a low price: "rustide" (grilled fish) with piada, ciambella (the typical Romagna cake) with wine (Albana "dolce"), clams "alla marinara", or tripe...
Do not forget the small shops or kiosks making and retailing piada and cassoni (piada with a filling by choice).

Among the Romagna wines: we remind you Sangiovese (with cold pork meat, salami, barbecued meat and cheese) or Trebbiano (with appetizers).
Pagadebit or Albana "secco" are advisable with fish. Tasting sweets, try Albana "dolce" or Cagnina (excellent with chestnuts), a fruit- flavoured wine you must drink within a 5/6 month-long period since the grape harvest.
From the grapes of the 'Grechetto gentile' vine, which has been widespread in the area for centuries, comes the Rebola, the wine of Rimini. This vine yields a unique grape capable of producing a fruity and velvety wine that is truly versatile in pairings. Its main characteristics are certainly its colour, which ranges from the straw-yellow of the dry type to the amber of the passito. A wine suitable both for an aperitif and to accompany a fish dinner.

People at dinner most intensely experience the pleasures of life and whether they are seated in a restaurant or in the dining room of a large hotel, little changes: Romagna cuisine is always the protagonist.

Dishes and ingredients: 
Piadina (flour, lard, water,salt)
Strozzapreti (flour, water and salt)
Cappelletti (pasta fresca with a meat filling)
Rustida (grilled fish)
Ciambella (cake)