Eating in Romagna: food, wine and gastronomic itineraries

Renowned, full of flavour, rich in tradition: at the table, Romagna means the certainty of eating and drinking well, both in the imagination and in the experience of those who know it.

Pellegrino Artusi, author of La scienza in cucina e l’arte di mangiar bene (1891), the founding text of Italian cooking, came from Romagna. Giovanni Pascoli, born and raised here, had a great passion for the table, and his poems are full of references to food, to the point of setting out actual recipes in verse, such as his Risotto romagnolesco.

The people of Romagna have always shown a passion for good food and good wine, and the resulting cooking is full of flavour and of a variety of dishes that mirror a varied landscape: the sea, the farmland, and the hills and mountains inland.

The oily fish of the Adriatic and its shellfish give dishes such as fish stew, cuttlefish alla romagnola and the grilled rustida; there are fine meats such as Mora Romagnola pork and its cured hams; cheeses such as Squacquerone di Romagna dop, Raviggiolo and pit-cured Fossa; egg pasta such as passatelli and cappelletti; and then fruit, olive oil, the sweet salt of Cervia and doc wines such as Sangiovese. These are only some of the local specialities that Romagna offers visitors who love good food.

Getting to know a place also means getting to know its food and wine and the pleasures of the table: here you will find dishes and ingredients not to be missed, gastronomic itineraries and recipes for bringing the flavours of a journey through Romagna back home.

photo credits - Ilaria Favi