Sea food salad, made of clams, mussels, squids and shrimps with parsley, scallion and just few drops of lemon and extra-virgin olive oil from the Rimini hills.
Pickled anchovies with lemon juice, garlic, parsley, salt and oil.
Cuttlefish salad.
MATCHING: Colli di Rimini Bianco, Biancame, and Trebbiano di Romagna.

Cappelletti romagnoli hand-made pasta only filled with cheese.
Passatelli and garganelli made of Parmesan cheese, grated bread and fresh eggs, cooked in meat but also fish broth.
MATCHING: Colli di Rimini Biancame

Fresh hand-made pasta such as:
strozzapreti, tagliatelle (noodles) and green tortelloni (pasta filled with cottage cheese and spinach) with different sauces.
MATCHING: Colli di Rimini Rosso.

Spaghetti with clams, risotto alla marinara (with sea-food)
MATCHING: Colli di Rimini Rebola secco (dry) .

Cuttlefish and peas: thoroughly wash the cuttlefish and cut them in thin slices, put them in a pan with a full cup of extra-virgin olive oil already boiling, mix and let them fry slowly for five minutes. Grid the parsley, a clove of garlic and eventually some leaves of sweet basil: add everything to the cuttlefish and adjust the quantity of salt and pepper. Add the fresh peas and let them flavour; in the end add the tomato sauce watered down enough to cover everything. Let it boil for more or less half an hour. This course is pleasant and characterised by sensations of succulence both for its taste and odour, a sweet and spicy tendency and a low fat content. Choose a young white wine, quite fresh for its acidity and warm for its alcohol content, with a medium softness and an intense bouquet with some fruits and flowers sensations.
MATCHING: Colli di Rimini Rebola Secco (dry), Trebbiano di Romagna.

Soles cooked in butter: slightly dip some medium soles in flour and let them fry in the butter, add some salt and put them in a pan. Pour the cooking butter on them. Put them in the warm oven for some minutes with liquid butter and lemon juice, add some pepper if you like. To be served hot.
MATCHING: Colli di Rimini Biancame

rustida (a mixed grill course of anchovies) and brodetto alla romagnola. This sauce is made in many different ways but it usually includes: mullets, gurnards, eels, scorpion fish, cuttlefish and little cuttlefish, weever, shellfish, mantis prawn and other.
MATCHING: Colli di Rimini Rosso, Sangiovese di Romagna.

Spitful of prawns or fresh squids, cooked on the wood fire, served with tasty and savoury sauces.
MATCHING: Colli di Rimini Biancame

Porchetta, it is a typical course of the cuisine from Romagna. It is a whole little pork cooked in the oven, filled with spicy herbs and served with minced wild fennel, garlic cloves, rosemary, pepper, nutmeg, salt and sprinkled with wine. It is mainly used in banquets, especially on the popular tables and during the day of the market as it symbolically represents the pleasure of the table. To be eaten with wholemeal bread and warm "piadina" (savoury pancakes) with a young red wine, intense, fresh, and not too much tannic, of the last grape harvest.
MATCHING: Colli di Rimini Rosso, Sangiovese di Romagna Superiore.

Duck Romagnola, cooked with bacon, spices and wine.
MATCHING: Colli di Rimini Rosso, Sangiovese di Romagna Superiore Riserva.

Pork cooked in the milk, obtained from the sirloin of the boned pork, cooked with milk, pepper, salt and truffle.
MATCHING: Colli di Rimini Rosso

Lamb Romagnola, cut in small pieces; let it brown in the butter and lard.
Chops of mutton, cooked on the grill, it is a meat course very common in Romagna.
MATCHING: Colli di Rimini Cabernet Sauvignon, Sangiovese di Romagna Superiore.

Ciambella distesa (stretched cake): this is not the ring-shaped cake with the hole in the middle; it is the dessert from Rimini "par excellence" to be eaten in slices.
MATCHING: Colli di Rimini Rèbola Amabile, Rebola Passito.

Fried puff-pastry cakes, chestnut-shaped cakes and piada dei morti.
MATCHING: Colli di Rimini Rebola Dolce, Rebola Passito.

Miacetto, this is the Christmas Eve and Lent dessert. It is made only in Cattolica. It is usually prepared and eaten in the families especially during Christmas time and when the relatives meet during the holidays. It can be bought at the baker's of Cattolica, mainly in December, or at the pastry-shop Staccoli all over the year. It is quite a rich dessert, difficult to be prepared; it is nourishing and structured. It best goes with important wines such as raisin wines, with intense and persistent scents, sweet, warm and soft, with a good flavour and long spicy persistence.
MATCHING: Colli di Rimini Rebola Passito.

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