A Guide to the Flavours of the Forlí and Cesena Area

\jome to Romagna. Our cooking is wonderful! If you knowanyone from Romagna sooner or later you are hound toreceive an invitation like this. The Romagnoli are certainlynot modest about the quality of their cuisineand theirs is the enthusiasm of a generous,hospitable people who love socialising andeating well. Romagna has a lot to offer on thefood front. The mainstays of local cuisine arepasta, piadina, affettati, meat and erbe. Butthe local products are used in such a cleverinventive way as to give an immensely widevariety of tastes and flavours that change withthe seasons. The province of Forli-Cesenais in the heart of Romagna and its territorystretches across some very differentlandscapes closed in by the boundries of twodifferent regions: Marche and Tuscany.These regions have influenced its neighboursand variety and diversity are the bywordsof its cuisine. A journey into local cooking andproduce is a journey that takes us from the sea,over the plain and up to the hills and mountains each withtheir differences. If the coast entices a visitorwith its seafood, the plain offers local fruit,traditional cooking and avant-garderestaurants. The hills combine pure traditionalcooking using local ingredients, while themountains excel with the products of the woodsand simple, local cooking ingeniously adaptedto suit today's tastes. There is everyopportunity to sit down to a plate of cappellettior tagliatelle with truffles. The business of running arestaurant here is an art that is out to seduce you. If that isnot enough there are the local festivals, the food fairs and thefarms and businesses all involved in the production of food.