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Eat well in Rimini, Italy

Eat well in Rimini, Italy

by George Black

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.

1. Tortellini is a great starter
Tortellini is a great starter
Tortellini

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.

Italian
Via S. Martino in Venti, 4, Rimini, Emilia-Romagna, Italy
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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.

2. Biscotti is perfect for a side dish
Biscotti is perfect for a side dish
Biscotti

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.

#77 of 1334 restaurants in Rimini #4 of 120 restaurants in Rivazzurra
Seafood, Italian, Pizza
Viale Regina Margherita, 159, Rimini, Emilia-Romagna, Italy
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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.

3. Ravioli are very famous
Ravioli are very famous
Ravioli

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.

#1 of 1334 restaurants in Rimini #1 of 621 restaurants in Rivabella
Italian, Seafood, Argentine
Via Carlo Farini, 13/15, Rimini, Emilia-Romagna, Italy
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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.

4. Pizza Margherita stands out
Pizza Margherita stands out
Pizza Margherita

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.

#47 of 506 pizza restaurants in Rimini
Pizza
Viale Guglielmo Marconi, 33/A, Rimini, Emilia-Romagna, Italy
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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.

5. Spaghetti carbonara is similarly famous
Spaghetti carbonara is similarly famous
Spaghetti carbonara

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.

#3 of 1302 pubs & bars in Rimini #2 of 657 pubs & bars in Rivabella
Wine bars, Italian, Beer bars
Via Amintore Galli, 6, Rimini, Emilia-Romagna, Italy
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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.

6. Crostini build bridges
Crostini build bridges
Crostini

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.

#1 of 43 restaurants in Marebello #22 of 1334 restaurants in Rimini
Italian, Pizza, Wine bars
Viale Mantova, 106, Marebello, Emilia-Romagna, Italy
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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[1] and toppings.[2] 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.

7. Prosciutto weighs in on the fun
Prosciutto weighs in on the fun
Prosciutto

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.

#81 of 946 Italian restaurants in Rimini #38 of 481 Italian restaurants in Rivabella
Italian
Viale Antonio Beccadelli, 15, Rimini, Emilia-Romagna, Italy
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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.

8. Carpaccio is more refined
Carpaccio is more refined
Carpaccio

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.

#7 of 946 Italian restaurants in Rimini #4 of 481 Italian restaurants in Rivabella
Italian
Piazzetta San Martino, 6, Rimini, Emilia-Romagna, Italy
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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.

9. Lasagna is the strongest food around
Lasagna is the strongest food around
Lasagna

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.

#5 of 946 Italian restaurants in Rimini #3 of 481 Italian restaurants in Rivabella
Italian
Via Flaminia, 11, Rimini, Emilia-Romagna, Italy
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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.

10. Sangiovese is the ultimate finisher
Sangiovese is the ultimate finisher
Sangiovese

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.

#16 of 1334 restaurants in Rimini
Italian
Via Marecchiese, 373, Rimini, Emilia-Romagna, Italy
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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.

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Eat well in Rimini, Italy