Hotel Lido di Savio Mirabilandia - Hotel Cesenatico Atlantica

Discover the variety of flavours and scents you can find in Romagna. Our excellent cuisine well represents the pleasure of good food, which is constantly transmitted to the younger generations. This region offers fresh wholesome products which are well-known all over the world.

Our culinary tradition includes numerous recipes dating back to ancient times – with its simple yet tasty and nutritious dishes – and identifies with the way of life of our people, genuine as our typical first courses.

In every home the "AZDORA" (housewife) prepares the dough for the ‘piadina’ and for the traditional pasta, using a wooden board, a rolling pin, wholesome ingredients and the strength of her arms: it is a real ritual which fortunately still survives in the people who love Romagna.

The base for many first courses is the traditional home-made flattened pastry, the so-called ‘SPOJA’, made from wheat flour and fresh eggs and kneaded with a rolling pin. Our most famous speciality requires the same procedure but different ingredients: it’s our PIADINA ROMAGNOLA, a kind of flat bread made from flour, lard (though not used by everybody), water and salt which is flattened with a rolling pin and cooked on a earthenware baking pan. The thickness of the piadina varies from one area to the other: it is usually quite large and thin from Cesenatico to Rimini, and becomes sm aller and thicker moving towards Ravenna and Faenza.