Piadina Romagnola PGI
Piadina Romagnola PGI
Piadina is a traditional Italian flatbread and the most iconic and widely recognised symbol of Romagna.
Made with flour, water, lard or olive oil, and cooked on a traditional Romagna griddle, it is enjoyed with squacquerone cheese and rocket, cured meats, vegetables or seafood specialities.
A Tradition Passed Down Through Generations
Many people remember their grandmothers and mothers making piadina using simple techniques passed down from one generation to the next. They would roll out the dough by hand and cook it on the traditional terracotta Romagna griddle, heated over a wood fire in the fireplace.
In the rural homes of Romagna, where the fireplace was the heart of the household, making piadina was a special moment of family togetherness.
This ancient tradition is where the authentic taste of genuine Piadina Romagnola PGI comes from – a product that remains a symbol of conviviality, hospitality and the cultural heritage of our land.
Cappelletti romagnoli
Cappelletti, known in the Romagna dialect as caplèt, are a traditional festive dish and one of the most cherished symbols of Romagna’s family food heritage.
In Ravenna and the surrounding area, they are often filled with a mixture of cheeses, including Parmigiano Reggiano and fresh local cheeses, all wrapped in delicate, hand-rolled fresh pasta.
Preparing the pasta dough and the filling is a special moment of sharing and togetherness, part of an age-old culinary tradition passed down from generation to generation.
Passatelli
Passatelli: A Traditional Taste of Romagna
Born from the traditions of rural cooking, passatelli are one of Romagna’s most distinctive types of pasta, made with breadcrumbs, eggs, Parmigiano Reggiano cheese and nutmeg.
Traditionally, the dough is pressed through a special tool known as a ferro per passatelli, an old-fashioned kitchen utensil used to create their characteristic thick, textured strands. Even today, it brings to mind the traditional cooking methods and family traditions passed down through generations.
Traditionally served in broth, passatelli are now also enjoyed with meat, seafood or vegetable sauces, while retaining their strong connection to Romagna’s culinary heritage.
Romagna’s Home Made Pasta
Homemade Fresh Pasta: The Heart of Romagna’s Cuisine
Fresh homemade pasta is one of the most authentic symbols of Romagna’s culinary tradition: a heritage built around handmade pasta sheets rolled out with a traditional rolling pin, time-honoured techniques and recipes that tell the story of generations of families.
Tagliatelle with ragù, strozzapreti, passatelli, lasagne, maltagliati and many other specialities bring the authentic taste of Romagna to the table, from family kitchens to traditional local trattorias.
A simple and genuine culinary heritage, where flour, eggs and passion come together to create dishes meant to be shared and enjoyed.
Traditional Meat Dishes
Romagna’s culinary tradition also preserves a rich heritage of meat-based dishes.
Grilled castrato (mutton), a true symbol of Romagna’s cuisine, together with sausages, pork ribs and mixed grills, reflects a tradition rooted in simple, authentic flavours.
Often served with Piadina Romagnola and seasonal vegetables, these specialities are at the heart of convivial gatherings and meals shared with family and friends.
Fresh Fish from the Adriatic Sea
The proximity to the sea brings the traditional flavours of Romagna’s fishing heritage to the tables of Lido Adriano, with simple dishes, fresh ingredients and recipes passed down through generations.
Grilled fish, mixed fried seafood, traditional fish stews, sardines, mussels, clams, cuttlefish with peas and a variety of seafood pasta dishes all tell the story of the deep connection between Romagna and the Adriatic Sea.
A cuisine born from a daily relationship with the sea, where the fresh catch and seasonal ingredients take centre stage in seaside lunches and dinners shared with family and friends.
The Art of Handmade Pasta
Rolling out fresh pasta dough with a traditional rolling pin is one of the most iconic gestures of Romagna’s culinary tradition.
Tagliatelle, cappelletti, strozzapreti and lasagne are all rooted in a tradition that is still very much alive, passed down through generations in Romagna’s homes and families. Here, making pasta is much more than preparing a meal: it is a moment of sharing, memories and togetherness.
Even today, the knowledge and skills of the traditional Romagna azdore – the women who have long been the guardians of family cooking traditions – tell the story of a cuisine built on simple techniques, wholesome ingredients and recipes carefully preserved over time.
Every type of pasta tells a story and reflects the authentic character of a land where food has always been synonymous with hospitality and the pleasure of sharing a meal.
Traditional Local Products
Squacquerone di Romagna PDO is one of the region’s most iconic products. This soft, creamy cheese is the perfect accompaniment to Piadina Romagnola.
Fresh cheeses such as Squacquerone di Romagna PDO and Raviggiolo are at the heart of simple, authentic flavours, deeply rooted in the farming traditions of Romagna and the convivial spirit of its dining culture.
The Wines of Romagna
From the rolling hills to the coast, the wines of Romagna have always been the perfect companions to local cuisine and convivial moments around the table.
Sangiovese di Romagna, one of the region’s most iconic wines, pairs beautifully with grilled meats and dishes with rich, intense flavours.
Albana di Romagna DOCG, the first Italian white wine to receive DOCG status, is also an elegant accompaniment to traditional desserts such as the ciambella romagnola, a typical local ring-shaped cake.
Trebbiano and Pagadebit complete the region’s wine selection, making them ideal companions for Adriatic seafood, aperitifs and special moments shared together.
Traditional Romagna Desserts
Romagna’s traditional desserts reveal the sweeter, more homely side of its culinary heritage: simple recipes, born in family kitchens and passed down through generations.
Ciambella romagnola, the traditional oven-baked cake found on family tables, is joined by zuppa inglese, sabadoni, sfrappole and bustrengo – traditional local sweets closely associated with festive occasions and home cooking.
Authentic flavours that tell the story of a Romagna shaped by memories, hospitality and the pleasure of sharing a meal together.