Cattolica, last outpost
of the Romagna region, only a stone’s throw from the border with
the Marches region, is the ideal starting point for a journey into the
delights of gourmet eating in these two regions.
In the local restaurants,
as well as fresh fish, superbly cooked, you’ll be enticed by home-made
pasta (the local speciality is “strozzapreti”)
and mouth-watering soups (bean and chick-peas are a favourite) prepared
in the best rural tradition. Chicken, rabbit and chargrilled meat are
also a classic.
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Italy; land of a thousand
dialects and even more specialities, offers variations on flavours, and
in the way food is prepared, even over short distances. For example, the
“piadina” in
Cattolica is thin with a fairly low fat content, whilst, in the Marches
region, it’s much thicker and flakier, due to the presence of a
high fat content.
Other specialities in Cattolica are: polenta
with clams (yellow corn-meal, boiled into a thick consistency),
fish “brodetto”
(stewed fish in a dense sauce), chargrilled
sardines with piadina and salad (from our seafaring tradition)
and, last, but not least, the local cake known as miacetto.
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For
aficionados constantly in search of “trattorias”
and farmhouses where excellent food is to be found at convenient prices,
we suggest a trip to the hinterland. Towards towns and villages such as
Mondaino, Saludecio, Montegridolfo, Coriano on the Romagnole side or Gradara
and Tavullia in the nearby Marches region. Also within easy compass in
the Marches, there’s Urbino, Fermignano, Acqualagna and Sant’Agata
Feltria – home of the famous wild truffles.
Discerning food lovers will appreciate the variety of the different cuisines
deriving from local culture and history.
We invite you to visit the sections of this site dedicated to wine and olive oil as well as the typical, local recipes, which will give you an idea of the delicacies awaiting you.
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