Where to eat in Romagna

What to eat in Romagna

• Piadina

  The bread of Romagna: thin in Rimini, thicker towards Forlì and Ravenna. You eat it at the kiosks, filled with squacquerone cheese and rocket, ham or sausage. Folded into a half moon and stuffed, it is called crescione or cassone.

• Handmade pasta

  The dough is rolled out by hand. Cappelletti in broth, passatelli, tagliatelle with ragù and strozzapreti are on almost every menu; in Bologna tortellini and lasagne, in Ferrara pumpkin cappellacci.

• Fish from the Adriatic

  On the coast you eat grilled oily fish, mixed fried fish, fish stew and spaghetti with clams. In Cesenatico and Cattolica the restaurants line the harbour; in Comacchio the local dish is eel.

• Cheeses and cured meats

  Squacquerone, soft and fresh; the pit cheese of Sogliano, aged underground; mortadella in Bologna and salama da sugo in Ferrara.

• Wine

  Sangiovese for the reds, Albana and Trebbiano for the whites, Pignoletto on the Bologna hills. Many wineries around Bertinoro, Predappio and Brisighella open for visits and tastings.

• Sweets and ice cream

  The ring cake of Romagna, to dip in wine, zuppa inglese and, in Ferrara, pampepato. Artisan ice cream is taken seriously here: the ice cream shops are listed town by town.