A holiday with more flavour.

Eating outAlfero - VergheretoLanziVia Don F. Babbini, 10Tel. 0543 910 024MagnoliaVia N. Bixio, 3Tel. 0547 81 598www.magnoliaristorante.itTitonVia Marino Moretti, 10 - Tel.0547 80 622VittorioVia Andrea Doria, 3Tel. 0547 672 588Flavours not to be missed - “Pesce azzurro”At Cesenatico, the smell of thesea air mixes with the intensefragrances from kitchens andfrom the fires of restaurants andtrattorias. The smell of fish hasalways predominated. Fish fromthe Adriatic: mantis shrimps,squid, soles, turbot, clams,mullet and, above all “pesce azzurro”(fish of the mackerel variety),what the locals on the twosides of the canal harbour havealways called e’ pés turchin(turquoise fish). For far too long,and unjustly, this was considereda humble fish. It was eatenabove all by the fishermen, whowere certainly not rich. On returningfrom their fishing trips,they were in the habit of eatingfreshly-caught “pesce azzurro”“Formaggio di fossa”directly on the pier (while thehigher-quality varieties weresold), grilled on improvised barbecues:“i foconi”. These continueto be indispensable todayfor cooking a real “rustida”:“pesce azzurro” grilled in breadcrumbs,to be eaten boiling hotwith your hands, “a scottadito”,as they say on the coast ofRomagna. Sprats, anchovies,mackerels and sardines arefished in abundance in this partof the Adriatic. The flesh is tastyand of great nutritional value.The fact that an extensive rangeof local recipes exists for cooking“pesce azzurro”, each onebetter than the other, and somevery refined, can be attributedto the inexhaustible cookingProduced only in the Rubiconeand Marecchia valleys, on theborder between Romagna andMarche, this is a sheep’s milk ormixed cheese left to mature forabout three months “in holesin the ground”. These “holes”(fosse) are in fact undergroundcellars dug out of the tufa rock.They are of medieval origin,generally flask-shaped, aboutthree metres deep and twometres across. At Sogliano, thecustom of “burying” cheese hasbeen practised for hundreds ofyears. In August the “fosse” areopened and lined with straw,canes and wood to accommodatethe cheeses wrappedin white canvas bags, piled oneon top of the other as far as theopening, which is sealed withgypsum and slabs until the cellarsare re-opened in November,when the cheese will havefinally reacquired all its flavour.The microclimate of the cellarsgives the cheese a very specialtaste and fragrance, with bitterishveins and hints of undergrowth,mushroom and truffle.The shape of the cheeses tendsto be irregular due to the pressureof the cellar; the rind is oftenhard to tell from the cheese,which is compact and flaky with1fantasy of the restaurant ownersof Cesenatico, who todayreinterpret traditions with acuisine that has acquired widerenown. In point of fact the gastronomicvocation of this oldsea town has always been wellknown, as we are told in the1st century B.C. by the GreekPolybius in his Historia: here theart of good eating dates back atleast two thousand years.an amber/white or slight strawyellow colour. This product ishighly digestible, which makesit even more inestimable. It is ameditation cheese to be eatena little at a time and chewedslowly. It is ideal with savor,saba, honey, fruit jam, caramelisedfigs, balsamic vinegar andperfect as an ingredient in Romagnapasta dishes.1. Cesenatico, fishmonger’s shop2. Cesenatico, restauranton the canalWhere to buy “pesce azzurro”Pescheria ComunaleCorso Garibaldi - 47042 CesenaticoTosi e Raggini - La marischeria del portoVia Canale Bonificazione, 47 - 47042 CesenaticoTel. 0547 82 570 - Fax 0547 674 224info@tosieraggini.comwww.tosieraggini.comWhere to buy “formaggio di fossa”Producers:Formaggio di Fossa “Antiche Fosse”di Rossini Dr. Gianfranco & C.Via Pascoli, 8 - 47030 Sogliano al RubiconeTel. 0541 948 687 Fax 0541 817 056info@formaggiodifossa.net - www.formaggiodifossa.netwww.formaggiodifossadisoglianoalrubicone.itFosse BrandinelliVia XX Settembre, 2/b - 47030 Sogliano al RubiconeTel. 0541 948 068 Fax 0541 940 407silvano@fossebrandinelli.it - marino@fossebrandinelli.itilformaggiodi@fossebrandinelli.it - www.fossebrandinelli.itFossa PellegriniVia Le Greppe, 14 - 47030 Sogliano al RubiconeTel. 0541 948 542 - Fax 0541 948 409mpellegrini@rimini.com . www.formaggiodifossa.itFosse Tera S.a.s.Via XX Settembre, 14 - 47030 Sogliano al RubiconeTel. 0541 948 601ilfossaditera@libero.itFosse Venturi S.a.sVia Roma, 67 - 47030 Sogliano al RubiconeTel. 0541 948 521 - Fax 0541 817 070info@fosseventuri.it - www.fosseventuri.itCasa del Formaggio di FossaVia XX Settembre, 2 - 47030 Sogliano al RubiconeTel./Fax 0541 948 5562Bagno di RomagnaPaolo TeveriniPiazza Dante, 2Tel. 0543 911 260www.paoloteverini.itBertinoroBelvedereVia Mazzini, 7Tel. 0543 445 127www.belvedere-ristorante.comCapocolle di BertinoroLocanda GradiscaVia Palmeggiana, 285Tel. 0543 445 044www.fattoriaparadiso.itCastrocaro TermeAntica Osteria degli ArchiPiazzetta San Nicolò, 2Tel. 0543 768 281www.anticaosteriadegliarchi.itLa FrascaVia Matteotti, 34Tel. 0543 767 471www.lafrasca.itCesenaCasaliVia Benedetto Croce, 81Tel. 0547 27 485www.ristorantecasali.itGianniVia dell’Amore, 9Tel. 0547 21 328La GrottaVicolo Cesuola, 19Tel. 0547 22 734Osteria MichilettaVia Fantaguzzi, 26Tel. 0547 24 691www.osteriamichiletta.itCesenaticoAl GalloVia Baldini, 21Tel. 0547 81 067La BucaCorso Garibaldi, 41Tel. 0547 82 474www.labucaristorante.itLido LidoVia Ferrara, 12Tel. 0547 673 311www.lidolido.comLocanda SilvanoVia Cattaneo, 16Tel. 0547 80 767ForlìLa Casa Rusticaledei Cavalieri TemplariViale Bologna, 275Tel. 0543 701 888ForlimpopoliEdoVia Mazzini, 10Tel. 0543 745 175LongianoDei CantoniVia Santa Maria, 19Tel. 0547 665 899MeldolaIl RustichelloVia Vittorio Veneto, 7Tel. 0543 495 211Rocca San CascianoTrattoria La PacePiazza Garibaldi, 16Tel. 0543 951 344RoncofreddoL’Osteria dei FratiVia Comandini, 149Tel. 0541 949 649San Piero in BagnoLocanda al Gambero RossoVia G. Verdi, 5Tel. 0543 903 405Santa SofiaOsteria del Borgo“Da Fischio”Via Gentili, 4Tel. 0543 970 417SarsinaAntica OsteriaVia Cesio Sabino, 34Tel. 0547 94 365Le MaschereVia Cesio Sabino, 33Tel. 0547 95 079www.lemaschere.itTredozioMulino San MicheleVia Perisauli, 6Tel. 0546 943 677www.mulinosanmichele.it2021