As welcoming as the arms of the ‘AZDORA’ preparing fresh pasta.

Romagna is the home of handmade fresh pasta (good to know: here, we call pasta dishes minestra - or soup - in broth or dry). It’s made in particular by the sfogline or azdore, which in local dialect means ‘ruler’ or governor of the house.

The region boasts over twenty types of pasta, including filled ones. The best-known and popular filled pastas are cappelletti, pumpkin cappellacci and tortelli.

Then there’s garganelli, lunghett, malfattini, gramigna, strozzapreti and then finally, passatelli, which isn’t really pasta, but is still an unmistakeable first course in Romagna.

As genuine as oily fish

Adriatic oily fish is one of the key features of mealtimes in Romagna.

Grilled, fried or stewed, how do you prefer it? We certainly recommend trying the well-known robust and rustic fish soup called brodetto. Another suggestion is the grilled fish (or ‘rustida’), such as pilchards and sardines, covered in breadcrumbs and skewered. A third recommendation: mussels, prepared in many different ways. And, as simple things are often the best, don’t forget to try piada with sardines!

As versatile and unique as piada

Move 10 km away and you’ll find it’s different - thick or thin, with lard or with oil – but it’s always delicious. It goes with everything; cold cuts and salami, fish, vegetables (even Nutella spread). It comes from the countryside, an unleavened “bread” for the poor and is now the main feature of Romagna cuisine: piada.

As generous as wine

It may well be the ‘nectar of the Gods’ but in Romagna wine is a pat on the back from your dearest friend, a warm embrace for your new neighbour, a sincere welcome to a newly-arrived guest.

A generous, hearty and unpretentious welcome like Sangiovese. This famous red however, is not the only one you’ll find in Romagna. Depending on your taste, you can also enjoy Pagadebit, Albana, Trebbiano and “sweet” Cagnina.