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Wine from the Rimini hills
The origin of wine making in the Rimini area dates back through the centuries. This is testified to by extensive historical documentation containing a wealth of information about the methods and tools used to make wine over the centuries. In the area that stretches from the Adriatic coast to the hills of the Marecchia and Conca Valleys fine wines continue to be made today, an expression of the local wine-making heritage. From the grapes grown here, wines such as Doc Colli di Rimini: White, Red, Biancame, Cabernet Sauvignon and Rebola are made.
Among the reds, a leading role is played by Sangiovese, an excellent fruity wine that ages well. Sangiovese grapes are also mixed with Cabernet Sauvignon to obtain better character wines and, to a lesser extent, with older grape varieties such as Verucchiese and Marzabino. Among the white varieties are the traditional Trebbiano of Romagna, Rebola and Bombino Bianco (known as Pagadebit), used to make wines either on their own or mixed with Chardonnay and Sauvignon grapes.
At the table, food/wine combinations prove very interesting. The reds go well with grilled meat, dressed-pork products, tagliatelle bolognaise, and local "formaggio di fossa" cheese; the whites are superb with seafood and fish dishes, "passatelli in brodo" and piadina. Tasty combinations in a land where everything speaks of art, including food and wine. One Colli di Rimini wine label has been dedicated to the famous film director: I Felliniani, affixed to a selection of the finest Doc wines; another label to keep an eye on is Castel Sismondo. |
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Oil from the Romagna hills
The first traces of olive growing in the Rimini area date back to the Villanovian age. The importance of olive oil in the economy of the area is testified to by extensive documentary evidence (church and civil records) covering the period between the Middle-Ages and the early 20th century. The Malatestas also stocked large quantities of olive oil in their various castles and the Signory counted numerous oil presses. Many centuries have passed, but even today vineyards and olive groves represent a distinctive feature of the rural landscape and play a major role in the economy.
The Colline di Romagna variety, which thanks to its high quality has achieved Dop recognition, is the extra-virgin olive oil produced in the hills of the province of Rimini. Production is mainly based on the Correggiolo olive variety, the most common in the area, which gives the oil its typical, top-quality flavour, with notes of fresh leaves and green almonds. It is the ideal accompaniment for substantial dishes such as grilled meats, wild-herb salads, boiled vegetables, legumes and first courses. Local tradition calls for it to be used not only for first and main courses, but also for making cakes such as "miacetto" and "bustrengo". Besides the oil, the olives are also skilfully used in the kitchen: in the pan with sausages, for the pleasure of the palate, or marinated with that delicious fragrance of garlic, wild fennel and orange peel. Olive-presses are in operation between October and mid-December and many sell the extra-virgin oil directly. Numerous initiatives are organised in the area, centred on local olive oil production, as Frantoi Aperti, in November, when presses open up to the public to enable visitors to discover all the secrets of a natural process that makes the oil inimitable. |
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