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Slow taste and cuisine Romagna

Slow taste and cuisine Romagna

Romagna is a land of good life and good food: there are plenty of local food and wine to taste and sip at your own pace in order to appreciate the shades and hints of flavour and the expertise in their preparation.
Sea and land, wealth and poverty are the root of Romagna’s slow cuisine. Food here is a good novel, and wine is poetry.

Romagna is a land of good life and good food: there are plenty of local food and wine to taste and sip at your own pace in order to appreciate the shades and hints of flavour and the expertise in their preparation.
Sea and land, wealth and poverty are the root of Romagna’s slow cuisine. Food here is a good novel, and wine is poetry.

                                                                                       

cucina slow in Romagna piadina romagnola
The

“PIADINA”

“Romagna people’s bread”, yet their most famous delicacy, Piadina can be enjoyed in all shapes and forms in Romagna: it can be served in small triangle-shaped slices, smoking-hot in a basket, on a restaurant’s table; or it can be just an on-the-go treat, frashly made in a beach stall. Simple and adaptable, it’s delicious as it is or stuffed in several styles, first and foremost with squasquerone cheese, arugola and cured ham.

cucina slow in Romagna enogastronomia e vino
The

WINES

The Sangiovese is the most typical of Romagna wines, with its fruity hint and soothing taste, perfect with plates that are rich in taste, like cheese and cold cuts platters, homemade pasta or red meat.
Yet it’s not the only wine in the region: the Albana, the Trebbiano, the Pagadebit are excellent wines worth trying, maybe on a tasting tour in a local winery.

cucina slow in Romagna pesce e cucina marinara
The

SEAFOOD

The Adriatic sea is generous, its gifts being the very foundation of the coast towns’ cuisine. Sea fish to enjoy fried or grilled, seafood in the tasty soups and main courses, then cuttlefish, squid, turbot, sea bass and mullet, which all turn out delicious grilled, cooked au gratin and in several other fashions. It can even be paired with piadina, as in the scrumptious “piada with baby sardines”.

cucina slow in Romagna formaggi
The

CHEESE

Slow food in Romagna also means cheese, as in the fresh and creamy squacquerone, ideal pairing with arugola or even in a sweet combo with caramelized figs.
And then, of course, there’s the superstar of cheeses, the treasure of hillside towns like Sogliano: the “formaggio di fossa“, whose unmistakeable taste gilds any course.

cucina slow in Romagna olio d'oliva
The

OIL

Romagna’s hills alternate the vineyards’ green with the olive trees’ silver, and the oil produved in this region is among Italy’s best. The most famous is the Brisighello, Brisighella’s ”green gold”: scented, spicy and perfect to spike up sauces, vegetables and even seafood dishes. Farm holiday resorts and rural businesses alike organize tastings to learn more about this oil and start loving it.

cucina slow in Romagna pasta fresca

FRESHLY MADE PASTA

An “azdora” (lady of the haven)’s pride, homemade pasta stretched out with a rolling pin is the big star of Romagna’s cuisine: cappelletti, tagliatelle and strozzapreti, to dress with rich meat sauces or just with butter and sage. And the passatelli, to enjoy in a broth or in sauceless dry fashions. Nothing says “home” here as your granma’s cappelletti.

cucina slow in Romagna funghi e bosco
The

FOREST’S PRODUCTS

Mushrooms, truffle and chestnuts are the true table protagonists in the fall. They’re gathered abundantly in Romagna’s woods and they’re perfect sides for meats and rish-flavoured main courses. They’re ideal comfort food after a long walk or a day-trip to the hills.

cucina slow in Romagna carne

MEAT AND COLD CUTS

La “mora romagnola” is a local swine breed that was once widespread in Romagna because rural and apt to be bred outdoors, just to then risk extintion in the post WWII era. Today it’s back to be appreciated again thanks to its fatty yet tasty meat, perfect to enjoy grilled or as a cold cut.

Pellegrino Artusi Legacy

We must grant Mr. Artusi the merit of having created, back in 1891, the first collection of recipes dedicated to the Italian cuisine as a whole. His memory is proudly cherished  in Casa Artusi, cooking school, shop and restaurant, as well as during the “Festa Artusiana” celebration, which rounds up once a year the best of our national cuisine.
However, Artusi’s recipes can be tasted in other restaurants in the region too, as at the Cà de Bè in Bertinoro: a guarantee of taste and tradition and a pillar for Romagna’s slow food.

cucina slow in Romagna pellegrino artusi
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