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you are here: Home Emilia Romagna Adriatic Coast and surroundings

Most viewed in Adriatic Coast and surroundings

  • Hotel Estate Rimini

    Recently renovated taking into account both the aesthetics of the material and the reduced environmental impact, the Hotel Estate is the first Eco-label awarded hotel in Emilia Romagna; it is located on the northern side of Rimini, overlooking the sea...

  • Hotel Valverde Cesenatico

    It consists of flats and suites that make for a really comfortable holiday. The architecture of the L-shaped complex is impressive, and the splendid windows reflect the summer colours. All the bedrooms have a sea view. Large swimming-pool park (350 sq...

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    In the beautiful landscape of the lower Valmarecchia where History and Nature weave a unique mosaic of smells, colors and earliest perceptions, suddenly, broken-off by a sublime silence, there stands Palazzo Marcosanti. This ancient Medieval Castle, which...

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Adriatic Coast and surroundings

Description

The Adriatic Coast of the Emilia Romagna region experienced important artistic and cultural vicissitudes. Following the Via Emilia and the Adriatic Coast, it is possible to discover the most important artistic and cultural spots of this region.
Romanesque churches, Medieval libraries, Byzantine mosaics, archaelogical sites and ancient buildings which host rich art collections dating back to different Ages are only some of the attractions situated a short distance from the Adriatic Coast of the Emilia Romagna region.
Top of seafood specialities is brodetto (fish stew) cooked the Rimini way, with plenty of tomato and black pepper, stewed cuttlefish and grilled fish; main dishes include meat, suckling pig, tripe and mixed grilles. All of them are best enjoyed with a good glass of local wine, the carefully selected Doc Colli di Rimini. Deserving of special mention is piadina to be eaten with pecorino, ricotta or squacquerone cheeses and dressed pork products. Among the typical breads is the home-made Bizulà. Country produce includes the potato of Montescudo, truffles and chestnuts, and the delicious extra-virgin Dop olive oil from the hills of Romagna, while traditional varieties of local home-made include passatelli, tagliatelle, gnocchi, cappelletti and strozzapreti. One last thing, never leave the table without tasting a piece of local cake: Miacetto of Cattolica, Ciambella, Bustrengo, Sanguinaccio, Saba, Savor, Piada dei Morti (in autumn) and sipping a glass of nocino liqueur.

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