The gastronomy of the Park territory is a combination of both the local cooking traditions and the tastes of Romagna and Tuscany. It is characterized by poor and essential dishes, whose ingredients come form vegetable gardens, fields, threshing floors, forests and pastures, following the natural rhythm of the seasons.

Many traditional dishes are prepared only once in a year, since they are linked to festivities according to a calendar which also fixes dates and meal rituals: this tradition has been handed down in local history from father to son.

Found 7 results (Sort order: Category > Product)
The sweets local tradition can be discovered only if you visit the bakeries: as a matter of fact, each town has its characteristic sweet or a variety of it enriched with special and sometimes secret ingredients. For instance, Pennabilli has always been...
Category: Sweets
The knowledge of wild herbs plays a very important role. As a matter of fact, they are used to flavor salads, to prepare omelettes or the filling of cascioni or cassoni; the latter are also filled with pumpkin or potatoes.
Category: Fresh Herbs
The most characteristic cheese products are pecorino cheese, both fresh or mature, and homemade ricotta cheese.
Category: Cheese
Honey is also famous and well-appreciated, since the territory offers the ideal climatic conditions to produce it. Several beekeepers sell it directly, but you can also buy honey in the weekly street markets or during the festivals.
Category: Honey
Mushrooms have a very intense fragrance and are used to prepare sauces. It is possible to try them in the local restaurants. However, if you decide to go and gather mushrooms, you should be well informed about the rules regulating the gathering and the...
Category: Vegetables and Legumes
The proximity of Romagna is witnessed by the presence of piadina. In Marecchia Valley, you can eat the characteristic piadina romagnola stuffed with cheese, cold cuts, or used as bread to eat with second dishes based on meat. In Foglia Valley, the piadina...
Category: Bread
The area is characterized by the presence of both black truffle or scorzone - a festival dedicated to it is held in Frontino on the first Sundays of August - and white truffle, the finest and most prized tuber with the unmistakable perfume for truffle...
Category: Truffles
share-stampashare-mailQR Codeshare-facebookshare-twitter
© 2024 - Parco interregionale del Sasso Simone e Simoncello