Slow Flavours, DOP, DOC and IGP on the Rimini Riviera

Santarcangelo di Romagna is a hamlet that enchants with its maze of medieval alleys, skilled artisans’ workshops and lively cultural atmosphere. But the real jewel of this stop is a genuine gastronomic gem: the water onion, one of the regional Slow Food product, that preserves the history and agricultural traditions of the area.

White in colour with a thin golden skin, this onion is renowned for its sweet, delicate flavour, so much so that it can even be eaten raw. In the early decades of the twentieth century, its production thrived, but today, only a few local farmers carefully pass on the seed and its cultivation from generation to generation.

Strolling through Piazza Ganganelli and the streets of the historic centre, immerse yourself in the atmosphere of Santarcangelo di Romagna and stop at one of the typical trattorias, where you can taste the water onion in traditional dishes: from the piadina stuffed with caramelised onion and fossa cheese to rustic soups with a genuine flavour, to desserts with a surprising taste, where the onion becomes the star ingredient in unusual
combinations.

If you want to take a piece of this tradition with you, pop into the local market or the delicatessen shops, where you can buy onions directly from the producers and discover the secrets of their ancient recipes.

A journey through flavours that blends tradition and innovation, revealing the most authentic soul of Romagna.

Once you arrive in Santarcangelo, we also recommend a guided tour among the numerous ones suggested by the city's tourist office.

Leaving Santarcangelo di Romagna, we take the Marecchiese towards Montefeltro untilwe reach Novafeltria, a hamlet nestled among rolling hills and charming districts, wherehistory, nature and gastronomic traditions intertwine in a unique experience. 

Here, thejourney through flavours takes us to explore the Casciotta di Urbino PDO, a delicate andfragrant cheese, the fruit of an ancient local dairy art deriving from farms located in the province of Pesaro and Urbino (Marche) and in the territories of Novafeltria.
Produced with whole sheep's milk (70-80%) and cow's milk (20-30%), this specialty has itsroots in the 15th century, at the time of the Dukes of Montefeltro and Della Rovere; and it seems that even Michelangelo was a great admirer of it. The name "casciotta" derivesfrom the term cascio used in the Marche region, and so this term is a local variant of"cacio", a clear reference to its Marche origins.

Strolling through the streets of the village, you can visit artisan workshops and small dairies, where the aroma of freshly produced cheese mixes with the authentic atmosphere of the hamlet. 

We recommend stopping at one of the local trattorias to taste Casciotta paired with chestnut honey or a fragrant piadina, a perfect combination of sweetness and savouriness.

An authentic and genuine experience, which will make you appreciate the deep bond between the territory and its flavours.

From Valmarecchia, we move on to Valconca for the last stops along our journey.

Here we find Coriano, a village nestled in the hills of Valconca, where the generous land gives extraordinary products. Time passes slowly amidst rows of vineyards and expanses of centuries-old olive trees, and tells stories of peasant wisdom and passion for quality.
The roots of olive cultivation in Coriano go back to ancient times: the Etruscans were already exploiting these hills for the production of oil. Today, thanks to an ideal climate and refined agronomic techniques, Coriano extra virgin olive oil stands out for its elegance and balanced taste, so much so that it obtained the PDO certification in 2003, celebrated every year on the occasion of the “Olive and Autumn Produce Fair”. 

But these gentle Valconca slopes near the sea also give life to extraordinary wines, with a good flair for ageing, and therefore capable of embodying the authentic character of this land. 

With wisdom and passion, the local winemakers have brought the production of DOC wines to perfection,
enhancing native vines and ancient traditions.

Today, in the wine shops and numerous restaurants of the town, it is possible to taste a great number of DOC wines of Romagna, choosing between red and white, still and sparkling, including the outstanding Rebola, Sangiovese Superiore and Riserva and Cabernet Sauvignon Riserva.

From Coriano, we go down towards the sea until we reach San Giovanni in Marignano, the gateway to Valconca. We are in a hamlet whose ancient fortifications remind us of the importance it must have had at the time of the Malatesta Lordship. 

At the same time, the streets of the historic centre show its development over time with the beautiful buildings from the 18th and 19th centuries. And it is right at the gates of the town, inside a museum that the typical product of Romagna is celebrated: the piadina.
The Piadina Experience, as the name suggests, is a truly immersive experience to get to know this PGI product, considered Romagna’s welcoming embrace at the table. 

Inside the Museum, you can relive the history of the piadina from the Neolithic era to the present day; you can discover the magic of simple ingredients that turn into gourmet experiences.

Among the various activities offered, one of the most popular is “Mani In Pasta” (hands in the dough), where it is possible to try the experience of making piadinas and cassoni (traditional folded, stuffed piadinas), to the rhythm of folk music and under the careful supervision of highly-trained Romagna Azdore (Azdora: the mistress of a house, the mother of a family, the only person who bears the responsibility for the household).

To book the guided tours and the unique piadina “school”, you can contact the museum directly.