Path of flavours
Enjoy the magic of tradition
Old, new and
star-rated flavours
The scent of the forests with the treasures of the undergrowth, such as mushrooms, truffles and chestnuts, the intense smell of cheeses made in farms and dairies, the fragrance of the dough for handmade tagliatelle and cappelletti, the aroma of a just uncorked fine wine. All the flavours of the Savio Valley are concentrated in the delicacies of its territory.
This path will guide you to discover an ancient and authentic land, where the products of an artisanal cuisine are born from the union between love and passion, which preserves tradition and opens up to original tastes.
The Savio Valley will surprise you with star-rated restaurants, ancient trattorias, welcoming farmhouses surrounded by nature, street food festivals and recipes passed down through the years.
Take a look at the tempting experiences:
you can try your hand in cooking classes with the chefs and traditional cooking classes, taste wines on a tour of the cellars or harvest chestnuts, mushrooms or aromatic herbs in the woods.
Bagno di Romagna
A fantasy of traditional and gourmet flavours: with more than 50 different restaurants in Bagno di Romagna you can choose from the haute cuisine of starred chefs with reinvented dishes, to trattorias and festivals where you can taste and rediscover traditions of the past.
Taste tips
- Tortelli alla lastra
- Formaggio Raviggiolo DOP (Presidio Slow food)
- Basotti
- Mushrooms and truffles
- Chestnuts
- Sweet Focaccia
I Basotti
Recipe
- 4 eggs
- 400 g flour
- pecorino or parmesan
cheese, grated - bread crumbs
- lard
- butter
Preparation
Prepare a sheet with 1 egg and 100 g of flour per person and the broth.
Next, grease a pan with the lard and add the breadcrumbs. Cut the pastry into thin noodles, roll out the layers and season with lard and grated cheese. Pour the broth into the pan, covering everything, and bake until a golden crust forms and the broth has completely evaporated. Are you ready to taste it?
Ricetta
Ingredienti
- 4 uova
- 400 g di farina
- formaggio pecorino o grana, grattugiati
- pangrattato
- strutto
- burro
Preparazione
Preparare una sfoglia con 1 uovo e 100 g di farina a persona e il brodo.
Accanto, ungere una teglia con lo strutto e aggiungere il pangrattato. Tagliare la sfoglia in tagliolini sottili, stendere gli strati e condirli con strutto e formaggio grattugiato. Versare il brodo nella teglia, coprendo il tutto e infornare finché non si formerà una crosta dorata e il brodo non sarà completamente evaporato. Sei pronto ad assaggiarli?
Cesena
A historic and elegant city with international flavours. If between an art gallery visit and a walk in the centre you feel a little hungry, you can choose a bistro, a typical Romagna restaurant or try street food during the International Street Food Festival.
Taste tips
- Cappelletti, tagliatelle and strozzapreti
- Bracciatelli (Brazadel)
- Piadina romagnola
Do you know that the famous Pellegrino Artusi listed Raviggiolo cheese, a cheese typical of the Savio Valley, among the indispensable ingredients to prepare perfect Romagna cappelletti?
Mercato Saraceno
Noble village famed for its native vines and cellars that produce excellent wines: Mercato Saraceno is the ideal destination to experience all the scents of this authentic land. Enjoy a glass of wine with a breathtaking view of the hills that extend around the village.
Tradition says that the Easter Loaf, an ancient recipe from the Valley, was born at Mercato Saraceno.
Taste tips
- Sangiovese DOP
- Famous IGT
- Albana
- Easter loaf
A Romagna wine for every occasion! Taste the Albana passito with a selection of cheeses, a famous spicy IGT with a mushroom risotto and an intense and enveloping Sangiovese with delicious meat!
Montiano
A variety of traditional elements of Romagna cuisine accompanied by wines that have denominations iconic to the whole region. In fact, Montiano has a land configuration that makes the production of wines of the highest quality. It is really worth visiting in September for the characteristic Cicciolo Festival with culinary events that celebrate all the excellent products.
Taste tips:
- Piadina Romagnola IGP and crescioni
- Stuffed pasta and passatelli
- Trebbiano
- Sangiovese
Tortelli alla lastra
Recipe
Ricetta
Ingredienti
- 4 uova
- 400 g di farina
- formaggio pecorino o grana, grattugiati
- pangrattato
- strutto
- burro
Preparazione
Preparare una sfoglia con 1 uovo e 100 g di farina a persona e il brodo.
Accanto, ungere una teglia con lo strutto e aggiungere il pangrattato. Tagliare la sfoglia in tagliolini sottili, stendere gli strati e condirli con strutto e formaggio grattugiato. Versare il brodo nella teglia, coprendo il tutto e infornare finché non si formerà una crosta dorata e il brodo non sarà completamente evaporato. Sei pronto ad assaggiarli?
Ingredients
- 1 kilo of flour
- 200 g of pancetta
- 1 kilo of potatoes
- 200 g of raviggiolo
- Salt
- Water
- 2 cloves garlic
Preparation
Prepare the “reward” with the boiled potatoes, the fried bacon and add the cheese.
Make a round sheet with flour, water and salt and roll it out with a rolling pin. Put the filling on the pastry and fold it on itself with the other half. Using a rolling pin, press the pastry sheet into a regular grid of squares about 10 cm in size, and roll it through. Cook each tortello for 3-4 minutes on a non-stick griddle or pan.
Now, they are ready to be served!
Sarsina
City renowned for its ancient vestiges yet also knows how to surprise with ever new culinary specialties, such as fried piadina, and with recipes from the past, which remain faithful to the customs of the past, such as the Easter loaf. Discover all the farms that produce salami and cheese in the area!
Taste tips
- Easter loaf
- Sweet chestnut of Pieve di Rivoschio
- Sweet, fried piadina
- Artisan cured meats and cheeses
- Guscioni
Make a stop at the Vicchi Mill on the Savio River, the only mill in the area still in operation since 1805.
Verghereto
An enchanted village, where nature reigns supreme and gives life to the precious fruit of the mountains. Verghereto, in fact, is home to the smallest place in Italy with recognition as a Slow Food presidio: the cocomerina pear. Here you can find all the traditional dishes with a distinctive flavour linked to products that are still in their prime.
Taste tips
- Pear cocomerina (Slow Food presidio)
- Fried ricotta and potato tortelli with truffles
- Scottiglia
“The kitchen is a rascal; often and willingly it causes despair, but it also gives pleasure, because those times you succeed or have overcome a difficulty, you feel complacency and sing victory.”
Pellegrino Artusi