Rimini is a rich and diverse region. Alongside its marvelous landscapes and architecture, you’ll find several authentic local delicacies. In this region, you can embrace the sea and the mountains, the hills and the open plains. And a great number of local Riminese products owe their brilliance to the region’s biodiversity, including piada, DOC wines, extra virgin olive oil from the hills of Romagna, and mackerel, sardines and anchovies, all of which are authentic regional delicacies.
The piada certainly needs no introduction and is one of the most popular street foods in Italy. That being said, you might be unaware that practically everyone in Rimini has their own take on the piadina. No two piade are the same, and even if it comes down to the smallest details, everyone has their own preferred toppings and cooking method. You’re bound to stumble across a takeaway piadineria in Rimini (as there are so many) and we recommend trying as many different fillings as your stomach will allow!
Riminese wines have grown in quality and importance over the years and one of the region’s most famous red labels is the Sangiovese, but let’s not forget the city’s famous white wine labels, including Rebola dei Colli di Rimini, a local wine with a delicate fruity aroma and a dry flavour, making it the perfect choice fora meat or fish dish, as well as an excellent wine to be enjoyed by the glass during aperitivo hour.
A third local delicacy is the DOP extra virgin olive oil made on the Romagna hills. This olive oil is almost exclusively produced at olive mills in the province of Rimini. Offering a slight tingle and the perfect aroma, it’s an essential ingredient that elevates the flavours of authentic Rimini dishes, and you’ll always find it on the table at the best restaurants and eateries in the area.
Remaining in the hills, the white truffle of Sant’Agata Feltria and the fossa cheese of Talamello, known as the Talamello amber, are certainly worth mentioning. Both are the protagonists of important fairs and events in the autumn, together with the Montefiore Conca chestnut to which the beautiful Conca Valley village has dedicated Sundays in October for years.
Lastly, moving from the land to the sea, we close this very quick roundup of goodness with the main dish of seafood cuisine: blue fish. Typical of the sandy, shallow waters of the upper Adriatic Sea, it is characterised as a small to medium-sized fish, and therefore very tasty. Ideal for the very typical rustida (grilled) or marinated, especially sardines.
All these wonders can be sampled wherever and however you like. Here, in fact, you can choose from an incredible variety of proposals, ranging from the kiosk on the beach to the Michelin-starred (there are two in Rimini), from the agritourism in the countryside to the shabby chic osteria in the village and the fashionable bistro. Over the years, in fact, the map of taste has changed a great deal and has been enriched by the contemporary: along with historical tradition there are more and more establishments that mix design and research, old and new flavours, organic and zero kilometre, gourmet fish sandwiches and designer street food.
