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Forlì-Cesena: "pesce azzurro" and "formaggio di fossa" to suite every taste

First of all piadina, with its inimitable flavour, served everywhere instead of bread. Also deserving of mention are the various types of pasta: cappelletti, strozzapreti, ravioli, without forgetting the famous passatelli.
Local specialities include grilled "pesce azzurro", fish fries, fish soups and shellfish.
A very special taste is that of formaggio di fossa cheese. Fresh cheeses: raviggiolo, squacquerone and ricotta. From the hills comes excellent olive oil.
And the wine? Albana Docg and the Doc wines of Romagna: Sangiovese, cagnina, Pagadebit and Trebbiano.

(souce: adriacoast.com)

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