A culinary journey around Romagna, where the aroma of home-cooked food tells stories of pasta makers, tradition, and pure passion for good food.

Typical Dishes of Romagna

Piadina and Crescione
The moment when you open a steaming piadina filled with melty Squacquerone cheese, prosciutto, and arugula is a true classic at food stalls
and immediately grabs attention. Even the Crescione, folded and cut in half, shows a perfectly colorful filling.

Passatelli
Whether served dry (with fish sauces, truffle, or other toppings) or in broth, their rustic and irregular homemade shape
tells the story of true Romagna peasant tradition.

Cappelletti Romagnoli
Hand-rolled egg pasta, artistically folded into the typical cappelletti shape, maybe served in golden, steaming broth,
is the symbol of festive occasions and Sunday family meals.

Stroppareti
Hand-twisted with their hearty sauce (like meat ragù or sausage and shallot), they offer a rustic and inviting visual appeal.
 
Ciambella Romagnola
The typical rustic cake, without a hole, dusted with powdered sugar or sugar crystals, perfect for dipping in Albana or Cagnina at the end of a meal,
or even ideal for breakfast.
 
At the reception, we’re happy to give you information about traditional local spots.