The Romagna's cuisine is centred on first courses made from various kinds of pasta dishes and soups: tortellini, tortelloni, cappelletti, tagliatelle, strozzapreti, passatelli, ravioli, lasagne. All served with delicious sauces and seasonings for every tastes.

Set in a prime location, between the mountains and the sea our region is rich in fresh food from fish to meat, cheese and shellfish.

The Queen of Romagna's cuisine is undoubtedly " Piadina " its origins date back to ancient times and nowadays this special kind of not yeasted bread is ever-present on our tables. Relating the history of Romagna's people its simplicity makes it the ideal match for every kind of food.