A cuisine especially paid attention to and varied with a menu of selections to choose from. Vegetable buffet with both cooked and raw vegetables for lunch and dinner. Comfortable connecting dining rooms with terraces set in nature where an abundant international breakfast buffet is served.
A trip to Romagna is the right occasion to rediscover the taste and flavours of a land still strongly tied to its traditions. Besides all the restaurants, occasions to taste good local cooking at food fairs, enjoy events in the piazza, review food exhibits and manufacturers, are not lacking.
The queen of Romagna gastronomy is without a doubt soup made with noodles, putting classic pasta on the list as well. Soups with noodles made with wheat flour and fresh eggs, done by hand with a rolling pin.
The list could start with cappelletti making its way to passatelli and then going on to strozzapreti or tortelli stuffed with herbs and ricotta, or maybe tagliatelle in a flavourful meat or vegetable sauce.
Naturally the list doesn’t end with soup and pasta but continues with the tradition of main entrées of both meat and fish above all roasted or grilled.
