| 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 or better slow food eating in these two
regions.
 In
the local restaurants
of Cattolica, 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.
|
|  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.
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