The soul of a land is seen through its cuisine. Indeed, its identity emerges from its dishes and natural produce, helping us to understand the particular environment and landscape and interpret its history and the way its inhabitants live.

In Romagna, traditional dishes come from both the land and sea and rich foods such as ravioli, tortellini and lasagne, which were once cooked only for special occasions, stand next to many poor dishes like piada (unleavened bread) and saraghina (local fish).