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SQUACQUERONE D.O.P.

The soft Romagna cheese par excellence, comes from the rural culture and we have news as early as 1800. Enjoy it accompanying the piadina, add a little 'rocket salad... and let us know what you think!

FOSSA CHEESE

Historical documents tell that already in 1255 it was used in the territories of the Malatesta family to plant cheese in the pits, perhaps to protect it from predators. Once unearthed the cheese had changed characteristics, the product obtained pleased so much that since then, according to the rules established by the Malatesta codes, in the ‘soglianesi’ were used to bury the cheese at the end of August and then unearth it November 25, the day of St. Caterina.

SARAGHINA

A small blue fish, larger than an alice and smaller than a Sardinian, this is saraghina. For us it is the grilled fish in company, to be enjoyed on the beach, during the festivals or accompanied by salad, onion and piadina.

PIADINA I.G.P.

The typical dish of Romagna has obtained the name IGP since 2014 but for us it is simply the ‘piada’, which you like thin in "Rimini" or thick in Cesena. 3 are the basic ingredients: water, flour and salt .. the simplicity of good stuff.

BIZULA'

From the maritime tradition of Cattolica, the Bizulà is born, the food that the sailors brought with them when they left for the fishing season. It was preserved for a long time and was used instead of bread.

PIADA DEI MORTI

The end of October and the beginning of November is celebrated with a traditional dessert: the ‘’piada dei morti’’. A dessert, that celebrates the autumn, with all its flavors, with dried fruit and wine, typical product of this season.

SANGIOVESE

An ancient legend, tells that some centuries ago the Franciscan friars of Santarcangelo were great producers of red wine. One day during a banquet with an illustrious guest, the best red wine from the cellar was offered. The guest was delighted and immediately asked for the name. After an initial moment of uncertainty, a friar said: "Sanguis Jovis" or "Blood of Jupiter", thinking about the color of the wine and the name of the hill on which Santarcangelo is located.

CAGNINA

There is no autumn Romagna festival that does not offer this wine, sweet and a little sparkling is often accompanied by roast chestnuts in the evenings between friends and in all wine bars. For us it is like an announcement of the beginning of autumn and the arrival of the new wine.

TREBBIANO

A white wine produced only in the provinces of Rimini, Forlì-Cesena and in 10 municipalities of the Province of Bologna. It is more known in the still version but there are productions of sparkling. It is also used for brandy distillation.

ALBANA

The Albana together with Sangiovese is the wine that best represents Romagna. Today it is found in the dry, sweet and raisin version but perhaps in the Romagnan imaginary Albana is represented by that sweet wine that can be tasted at the end of the meal together with the "Brazadela", the romagnola donut.

PAGADEBIT

The name means "pay debts" and was the nickname given in Romagna to the Bombino grape variety. It is a blend that has particular characteristics of resistance to climatic adversities and so, even in the worst years, the farmer was able to produce wine to pay the debts contracted in the previous year. For this reason another nickname given to the vine is ‘Straccia Cambiale’.

OIL

The extra-virgin olive oil produced by the olive groves on the hills of the Provinces of Forlì-Cesena and Rimini, is an oil with distinctive qualities, for its excellent organoleptic qualities and its very low acidity: it has recently obtained the Denomination of Origin Protected (PDO) "Hills of Romagna". On the hills of Forlì and Cesena, the territory between Roncofreddo, Montiano, Longiano and Borghi, is that which ensures a consistent production of excellent quality. For some years the production of oil in the hills of Rimini is growing and with some autochthonous varieties such as the Cultivar Correggiolo.

MORA ROMAGNOLA

The "Mora (blackberry) Romagnola", is a native pig breed, that is in danger of disappearing: in 1949 there were about 22, 000 specimens, which were reduced, a few years ago, to less than 15 (miraculously preserved by an old Faenza breeder, Mario Lazzari).
The "Mora (blackberry) Romagnola", immediately recognizes itself, due to its dark brown hair, which tends to black (hence the name "mora"), to the particular almond cut of the eyes and to the presence, especially in the boars, of very long tusks, such, to make them more like wild boar, than real pigs.

Shopping

  • MONTETIFFI TRAYS

    You cannnot cook well a homemade piadina without using the Montetiffi pan. In terracotta and strictly handmade, they come from ancient traditions and despite the advanced technology, the best piada is cooked on these trays.

    "were there where people are teachers in making pans under which beautiful bubbly the butcher's broom and the broom in Montetiffi?"
    Giovanni Pascoli


  • ROMAGNOLA CANVAS

    A peasant handicraft, born from pear wood molds, colors derived from rust, hemp woven into the house these are the origin of the romagnole canvases. Since the end of the 18th century there have been news of artisan shops, shops that still use ancient molds and materials