THE OSTERIA DI TERRA OF THE RIMINESE TRADITION
The Osteria’s land-based cuisine is that of the truest Romagna, perhaps at times almost forgotten, witness to a past lived and handed down through small secrets, shrewdness, recipes known to any Romagna native and a few creative notes that have appeared over time.
The meat is a “Slow Food presidium” and the ingredients are good because they are local and genuine.
For over thirty years, we have in fact been supporting the work of farmers and producers who work with passion every day, driven by love for their land and their people.
The quality of the raw materials and skilful processing give rise to the dishes on our menu: local bread, homemade piadina and cassoni, cured meats and cheeses from the hinterland, barbecued or pan-cooked meat, white and red, including sausage, mutton, Fiorentina steak, rib steak, and Mora Romagnola, with its typically wilder and spicier flavour.
Then there is the pasta, home-made with a rolling pin: from strozzapreti to tagliatelle, from ravioli to passatelli, and potato gnocchi, passing through “patacotc” and cappelletti.
One of the flagships of the Osteria is precisely them, the cappelletti: classic in chicken broth, or with carrots, a recipe by Luisa who, after several experiments, succeeded in creating one of the most iconic dishes ever to appear on the menu.Fresh handmade pasta, raw materials from the Rimini hinterland, Slow Food presidia ingredients and meat from local farms.