Best restaurants and what to eat
Italie
Rimini and the surrounding Romagna coast offer a cuisine shaped by the Adriatic, fertile inland plains, and a strong tradition of simple, generous flavors. Expect handmade pasta, grilled fish, excellent cured meats, and rustic baked specialties that pair beautifully with local wines and aperitifs.
The iconic flatbread of Romagna: soft, lightly chewy, and aromatic with olive oil or lard, traditionally cooked on a griddle and served warm. In Rimini it is eaten folded around squacquerone and herbs, or filled with cured meats for an easy seaside meal.
A fresh, ultra-creamy cheese with a delicate lactic tang and a spoonable texture that melts into warm piadina. It is one of the most beloved pairings of Romagna, especially with arugula or sweet fig jam.
An intensely aromatic cheese aged in underground pits, where it develops a crumbly texture and deep, savory complexity. Its earthy, slightly piquant profile is prized with honey, pears, or a robust red wine.
A mild local cheese with a supple paste and a clean dairy flavor, often enjoyed young before it becomes firmer and more savory. It is a versatile table cheese for antipasti and rustic bread.
A refined, sweet-salty cured ham from the Romagna hinterland, distinguished by a fragrant fat and a silky slice. It is served thinly cut with piadina or fresh bread, often as part of a classic antipasto.
A traditional salami made from the prized Mora Romagnola pig breed, offering a rich, gently spiced flavor and a lush, tender bite. It reflects the inland charcuterie culture that complements Rimini’s coastal fare.
The emblematic red wine of Romagna, usually medium-bodied with cherry fruit, modest tannins, and a savory finish. Around Rimini it is poured with cured meats, grilled meats, and rich pasta dishes.
A fresh local white wine with citrus, pear, and floral notes, valued for its easy-drinking brightness. It is especially suited to fish, shellfish, and fried seaside snacks.
A traditional white wine known for lively acidity and a clean, lightly aromatic profile. It is a classic partner to brodetto, clams, and other Adriatic seafood.
A historic Romagnan wine that can be dry or sweet, often showing ripe orchard fruit, honey, and a fuller texture. Its versatility makes it suitable for both seafood and desserts.
A softly sweet, low-alcohol red with a charming rustic character and notes of berries and spice. It is traditionally served slightly chilled with chestnuts or simple cakes.
A local style of sparkling or lightly sparkling red wine, vivid and refreshing with bright fruit and a playful fizz. In Romagna it is often enjoyed casually with piadina and salumi.
A beloved Romagnan soup of breadcrumb-and-cheese noodles cooked in rich broth, giving a tender, slightly springy texture and deep savory flavor. It is comfort food elevated by Parmigiano and nutmeg.
Hand-cut egg noodles coated in a slow-cooked meat sauce, rich, silky, and deeply aromatic. In Rimini and Romagna, this is a cornerstone dish that showcases the region’s pasta tradition.
Small stuffed pasta parcels served in clear broth, delicate yet satisfying, with a filling that varies from cheese to meat depending on family tradition. They are a festive staple of the region.
Ridged rolled pasta that catches sauce beautifully, often served with a hearty ragù for a rustic, full-flavored plate. Its texture gives each bite a pleasing bite and sauce cling.
Twisted hand-rolled pasta with a springy, rustic texture and a name rooted in old folk tradition. It is often paired with meat sauces or simple tomato-based condiments in Romagna.
Layered pasta with rich ragù, béchamel, and Parmigiano, baked until bubbling and golden. The Romagnan version is generous, homey, and deeply satisfying.
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