Wines from Romagna (Sangiovese,
Trebbiano, Cagnina, Pagadebit and Albana), liqueurs and
distillates;
extra
virgin olive oil
from the Hills of Romagna; honey, fresh soft cheeses (squaquaron,
raviggiolo) and mature cheeses; “formaggio di fossa”,
cheese left to mature in underground pits, from the area around
Sogliano; traditional desserts (including Bustreng, Saba and
Savor, fruit and forest fruit jams); nectarines; cherries from
the Civitella area and the hills around Cesena, strawberries
from Cesena; meat (Romagnol beef, pork and mutton); mushrooms
(especially porcini and prugnoli) and white truffles; the famous
and sweet-smelling piadina; dishes prepared in the Artusian
tradition,
particularly our incomparable homemade pasta dishes (which has
been “stretched” by hand).
HISTORICAL AND ARTISTIC CRAFTWORK
Fabric printed with traditional Romagnol motifs, terracotta
plates for cooking piadina from Montetiffi, historical
and cultural publications about the area
