A city in the Emilia-Romagna region of northern Italy and capital city of the same name, Rimini is as Italian as it can get. In terms of the popular image, of course. This place, founded by the Romans in 268 BC, has remained the centre of culture, trade, and development throughout its history. One of the noblest moments in Rimini's long historical track is being awarded the honour of a gold medal for civic valour for partisan resistance during World War II. Today, Rimini is a beautiful Italian city where you can find lots of interesting things, including food.
They are ring-shaped pasta stuffed with a mix of meat, parmigiano, nutmegs and eggs. Tortellini are the symbol of Bologna's cuisine, they are the specialty of the Christmas dinner. The beautiful legend says that one innkeeper saw the navel of the goddess Venus and it inspired him to cook pasta in this shape.
This time we should start relatively small. Because size isn't what matters when we're talking about good food. there's the cute little type of pasta in Italy called tortellini that has a distinct shape and can be served with different kinds of stuffing. Tortellini are usually served with pork loin, raw prosciutto, mortadella), Parmigiano Reggiano cheese, egg, and nutmeg. Traditionally, it is served "in brodo di cappone". The dish is so popular you can basically find it anywhere there's a large enough Italian community.
Ristorante Squadrani offers wonderful tortellini.
Biscotti, or cantucci, are popular Italian almond biscuits that are twice-baked and crunchy. They trace back to Ancient Rome when they were so popular among soldiers and travelers. Biscotti are made without eggs and fat and they can be stored for a long time.
Italians have everything with a special twist, including their biscuits. The almond ones called biscotti are particularly popular around the world. It's easy to recognize biscotti due to how twice-baked, oblong-shaped, dry, and crunchy they are. Today the regional variations of the original recipe of the biscuits with almonds, pine nuts, pistachios, and hazelnuts are still adhered to, but the modern mass-manufactured biscotti are in fact closer to cantuccini, variations of biscotti.
Ristorante Lo Zodiaco Rimini has some of the best biscotti around.
This dish dates back to the 14th century Venus and means 'to wrap'. It's a type of dumplings and it's pasta in the form of small dough cases with a savory filling - meat, cheese or vegetables. Ravioli are usually served with broth or sauce.
Since we're talking about all things Italian, it would be unwise to miss one of the most popular foods in the country that also made the local cuisine famous around the globe. Ravioli is a type of pasta comprising a filling enveloped in thin pasta dough. The filling varies according to the area where they are prepared, and Rimini has its share of options when it comes to the ingenuity of the chefs in local restaurants. This makes ravioli an interesting measurement indicator for comparing venues.
Abocar due cucine is a good option for ravioli.
It's a classic Neapolitan pizza with an interesting history. It's regarded as the very first pizza with cheese. Chef Rafaelle Esposito invented it for Queen Margherita in 1889. He carefully chose ingredients whose colors represented the Italian flag and cooked this pizza with fresh basil, mozzarella cheese and tomatoes.
It's almost stereotypical to mention pizza when talking about popular dishes in Italy. In Rimini, there's a particular type of pizza that's especially popular among the locals and guests alike. Pizza Margherita is made with San Marzano tomatoes, mozzarella cheese, fresh basil, salt, and extra-virgin olive oil. It was allegedly invented in honour of the Queen of Italy, Margherita of Savoy and the Italian unification, but similar recipes have been known long before that period.
Pizza Italia will cover your pizza needs.
It's a classic Italian pasta made of spaghetti or other long pasta, guanciale or pancetta, parmesan, olive oil, salt and pepper. Carbonara means 'in the manner of coal miners'. There are different theories for its origin. The dish could be the main meal for charcoal workers or just the black pepper flecks look like coal dust against the creamy pasta.
Something more modern than pizza but no less traditional for Italian cuisine today takes the comfortable middle spot on our list. Spaghetti carbonara was popularized in its current form in the mid-twentieth century. the recipe comprises eggs, hard cheese, cured pork, and black pepper. Guanciale is the most commonly used meat for the dish in Italy, but pancetta and pancetta affumicata are also used. Recipes vary by how eggs are used: some include the whole egg, others only the yolk, and a few prefer a mixture.
Vicolo has decent carbonara.
It's a well-known Italian starter consisting of small slices of lightly fried or toasted garlic bread and a variety of toppings. Crostini can be slathered with olive oil and topped with tomatoes, fresh basil, tangy cheese or meat. This appetizer is usually served with soups.
We're entering the second half of the list, and this calls for a short break. We've had a good start with something compact in the beginning, so let's do that again for the remaining items. For example, we can go with crostini, small appetizers consisting of slices of grilled or toasted bread and toppings. The toppings may include a variety of different cheeses, meats, vegetables and condiments, or may be presented more simply with a brush of olive oil and herbs or a sauce.
Crostini e Vini has some interesting offerings of crostini and drinks.
Try this sweet delicate ham that is made of dry-cured hind legs of pigs. Eat prosciutto raw or add it to pasta or risotto. The recipes of Italian prosciuttos differ in various regions. The most famous is Parma ham, or Prosciutto di Parma, that is salted and air-dried for 8-24 months.
Meat plays an important role in Italian cuisine, and one kind of meat is especially important. The local dry-cured ham called prosciutto is a staple of Italian cooking. The ham is first cleaned, salted, and left for about two months and then used in a variety of recipes, as well as served separately in restaurants. Sliced "prosciutto crudo" in Italian cuisine is often served as an antipasto, wrapped around grissini, or accompanied with melon or figs. Cooked spring vegetables, such as asparagus or peas, are used to accompany the ham.
Casina del Bosco has great prosciutto crudo.
It's an Italian appetizer made from thinly sliced raw meat or fish, drizzled with lemon juice and olive oil and served with onions and capers. Carpaccio was introduced in Venice in 1950. A restaurant owner cooked it for a countess who couldn't eat boiled meat for medical reasons.
Another dish that can serve as an appetizer or a side dish for the more hefty meal would be carpaccio. It's one of the more famous local foods, and it can be made of meat or fish, the most important thing is that the basis is thinly sliced or pounded thin, and served raw. The fact that it barely has to be prepared makes carpaccio both popular among the chefs and very difficult to make properly at the same time, as you have to be both precise and inventive with additions to compliment the taste.
L'Ingrata has great carpaccio and something to go with it.
This traditional Italian dish comes from Bologna and it seems the oldest type of pasta. Lasagna is stacked layers of wide and flat pasta and a variety of other ingredients, including sauce, vegetables, cheese, meat, etc. The word 'lasagna' refers to a pot where this dish was cooked.
Another pasta on the list should not surprise anyone who's at least marginally familiar with Italian cuisine. The popular type of pasta known as lasagne or lasagna is very famous around the world due to its use in comic strips and comedies as the fatty nutritious food of blue-collar people and lazy slobs. Not the best reputation to have if we're being honest. Especially since lasagna is a deliciously layered dish with ground meats and tomato sauce, vegetables, cheeses, and a variety of spices.
Trattoria San Giovanni would be a decent choice for a serious meal at the centre of which should be the lasagna.
Sangiovese means "the blood of Jupiter" in Latin. It's an Italian red wine that has been well known since the 16th century. Young wine has slightly spiced, strawberry flavours but Sangiovese acquires oaky flavours while aged in barrels.
Actually, the final entry on our list could be used in parallel with all the other offerings, as it is not food but a drink. Sangiovese is the wine whose name translates as "the blood of Jupiter", and this kind of title is well-deserved. Early theories on the origin of Sangiovese dated the grape to the time of Roman winemaking. While Sangiovese plantings are found worldwide, the grape's homeland is central Italy. It is an officially recommended variety in 53 provinces and an authorized planting in an additional 13.
Enjoy the fine taste at La Baracca.
Rimini is one of the most beautiful places in Italy, and that's no small feat. We hope you have fun exploring its cultural heritage, beautiful locale, rich history, and amazing food.