The typical recipes of the Riviera: discover the local specialties

Ricette-tipicheFrom Ravenna to Rimini, the taste of the typical cuisine of the Romagna region is best expressed with slight variations in the ingredients, in the preparation and in the final result. The Piadina, for example, one cannot say that it changes flavour, but in Ravenna it’s thicker, lighter, almost puffy. The best? It’s just a matter of taste! Here’s the recipe, together with all the other truly tasty dishes to prepare a typical meal from the appetizer to the dessert, without forgetting an excellent wine!
 

Appetizers

Piadina
Ingredients for 4 people:
500 g. flour
50 g. lard
6 g. salt
2 g. bicarbonate
200 g. warm water (or milk)
Preparation:
Easy to make, in about 30 minutes and even more simple to cook, in 10 minutes, if you have a “testo”, the typical cast iron pan (in the past it was made of terracotta). 
You start by working the flour with the lard, then you add the salt and the bicarbonate and finally the warm water or milk and knead until you obtain a compact and smooth dough. Leave to rest for about half 30 minutes in a bowl covered with a cloth, then separate the dough into 4/5 balls (depending on the thickness you prefer ) and roll out with a rolling pin until you have a round shape of about 20/25 cm in diameter.
The piadina is ready to be cooked in the “testo” or alternatively in a round pan, remembering to prick the surface of the dough with a fork to avoid bubbles forming. And here you have it, nice and hot and ready to be stuffed with salami, vegetables or enjoyed on its own in all its flavour.
 
Crostini di fegatini (chicken liver canapés)
Ingredients for 4 people:
Sandwich loaf
milk
1 egg
250 g. chicken liver
grated cheese
sage leaves
oil and salt

Preparation:
Brown the chicken liver in oil with salt and sage leaves. When they are cooked, mince finely and place in a bowl. Add the grated cheese and the egg. Blend the ingredients to obtain a uniform and malleable paste. In order to cook the egg and melt the cheese, put the mixture back on the heat and simmer for a few minutes on a gentle flame.
Take a few slices of bread, cut them into triangles or squares, then moisten a little with the milk and fry in hot oil until golden. Spread the chicken liver paste on the still warm fried bread slices and serve as a tasty appetizer.

First course dishes

Broth with Malfattini
Ingredients for 6 people:
300 g. flour
3 eggs

Preparation:
Work the flour and the eggs to make a firm and compact dough, then cut it into thick slices and leave to rest for about 1 hour. At this point, coarsely cut the slices to obtain small, irregular bits of dough about the size of rice grains. The “malfattini” obtained (literally: small, badly made pasta!) should be then left to rest for 2 hours to allow for the dough to dry up completely. The malfattini are excellent in meat or vegetable broths or as a pasta for a “pasta e fagioli” (bean soup).
 
 
Strozzapreti (pasta) with razor clams
Ingredients for 4 people:
1 kg razor clams
2 tablespoons of tomato paste
1 small onion
3 garlic cloves
parsley
oil, salt and pepper

Preparation:
Finely chop the onion and garlic and brown in a pan with oil, then add 2 tablespoons of tomato paste which you have dissolved in a ladle of warm water. Season with salt and pepper according to taste and simmer on a low heat for about 10 minutes.
In the meantime shell the razor clams and chop. Add these to the half cooked sauce and simmer for another 30 minutes. Cook the strozzapreti in boiling, salted water and when done, add to the sauce. Sprinkle with chopped parsley before serving.


Second course

Roast rabbit
Ingredients for 6 people:
1 whole rabbit
1 dl dry white wine
wild fennel
1 garlic clove
1 bay leaf
lard
oil, salt and pepper
 
Preparation:
Wash the rabbit, drain it and dry it well. Chop the fennel and the garlic clove and add to the lard, then spread the mixture obtained inside the abdominal cavity and then on all the outside surface, then season with salt and pepper and place in a baking tin with the oil, the bay leaf and a few twigs of fennel. Cook in a preheated oven at 180°for about 45 minutes, sprinkling it with the wine to obtain a crunchy, golden outer layer though leaving it tender inside.
 
 

Fish second course

Marinated anchovies
Ingredients:
600 g anchovies
white wine vinegar
lemon juice
orange juice
olive oil
1 garlic
1 onion
 parsley, sage, bay leaves, oregano, salt and pepper

Preparation:
 You start by cleaning the anchovies. You need to remove the head and bones, opening the anchovies like a book, then rinse them under running water. At this point you proceed with the marinade: place the anchovies in a terrine, laid out flat, and add vinegar and lemon juice. This process should last about 30 minutes, after which you will eliminate the vinegar and proceed with a second marinade. This time add olive oil, more lemon juice, the wine, the squashed garlic cloves, finely chopped parsley and oregano, salt, orange juice, bay leaves, sage and, if you like it spicy, also a bit of chilli pepper. With this marinade the anchovies will keep for a long time and can be enjoyed as a delicious cold main course but also as an appetizer on a crispy “bruschetta”.
 

Dessert

Chocolate salami  
Ingredients:
200 g. dried biscuits
100 g. sugar
100 g. butter
100 g. cocoa powder
2 eggs
2 tablespoons of rum

Preparation:
To prepare this delicious sweet which typical of the region you need first to crush the biscuits into bits, then you gently melt the butter in a terrine in a bain-marie, then add the sugar and the eggs, then add the cocoa and the rum, mix until you obtain a dense and smooth mixture, to which you will add the crushed biscuits. For a tasty variation, you can add chopped almonds. When you have blended the mixture with the biscuits,  flatten it out on baking paper greased with butter and roll it in the shape of a salami. Place the salami in the fridge to cool and solidify. After a few hours the chocolate salami is ready to be enjoyed in all its sweetness cut into slices of more or less thick slices according to taste.
 
 

Typical wines of the Romagna

Whether you like whites or reds, the Romagna offers a wide variety of the most typical wines to sip with the delicious dishes of its traditional cuisine. You will find wine shops, wineries and estates that offer the most divers variations of some traditional wines amongst which:

Sangiovese (Red wine)
Trebbiano (White wine)
Pagadebit (White wine)
Albana secca (White wine)
Albana dolce (Sweet white wine)
Cagnina (Sweet red wine)
 
From the peasant tradition to our tables to best accompany every recipe, from the seafood dishes to meat and vegetables, the wines of the Romagna are one of the many ways to discover the true essence and richness of this land.
 
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