The Delicacies of the Riviera “The Delicacies of the Riviera” is the new guide provided by Unione Costa, which has been designed for gourmet tourists and is provided with useful suggestions and information to let them discover the tasty flavours from the Riviera and to let them be tempted with delicious food.
The guide takes into account different provinces, that is to say Ferrara, Ravenna, Forlì - Cesena and Rimini, and each of them is in turn divided into 5 sections:
Unforgettable tastes, to discover traditional cooking and local products Where to eat, to know the best places to eat in order to try local specialities Festivals, to discover local customs, products and traditions Typical and traditional museums, to go into the local culture through collections and ethnographic studies Itineraries, to explore the territory and its most interesting spots.
An exhaustive guide where tourists can find suggestions about wine and food itineraries in a land where culture is permeated with strong wine and food traditions. Local products are among the main attractions of the Adriatic Coast, from Ferrara to Rimini, and give guests the opportunity to discover an outstanding gastronomic heritage which varies from one province to another.
Select a province and give yourself up to an extraordinary tasty world.
Good habits never die
This is the Riviera of pleasure; here you'll find everything you need for a good holiday and a little more besides. Europe's most famous beaches, the cleanest and safest sea, the most trendy entertainment, unparalleled hospitality, love and respect for nature, and a great artistic, cultural and food and wine heritage, the latter being another strong point in the history of this land. A land, for those who want to discover it, that narrates of civilisations, traditions, human labour, inventiveness and friendliness of the people.
This is a journey to be made slowly, amid sea, plains, hills and mountains, strolling through ancient villages, entering artisan workshops, stopping along the road to taste food and wine which, in these parts, are much more than nourishment, art and science, as Pellegrino Artusi, the famous gastronomist and native to the area put it.
Frequent stops are recommended to allow yourself to be seduced by the art of cooking and by the local traditions: typical restaurants, trattorias, osterias, cellars, tourist farms, farms, fish markets, dairies and cheese manufacturers, oil mills. Also numerous are the festivals and fairs where fragrances, colours and flavours change with the changing of the seasons and where the big attraction is tasting local products because, of course, at the table good habits never get old.
