Typical products of our Route, fantasy of culture and tastes. The land surrounding Rimini is a precious case of tastes, environmental influences, ancient knowledges and local culture; food tradition represents a significant element of distinction. Olive oil, Fossa’s cheese, charcuterie and the other products of diary industry, well-known wines, together with pastas and main dishes of meat, honey and typical desserts are characteristic products of the Strada dei Vini e dei Sapori dei Colli di Rimini. Through its agriculturaland wine producing farms, mills and cheese factories, farm holidays, hotels and inns, taverns and restaurants, caves and wine shops, craftman’s labs of fresh pasta and of traditionally made desserts, but as well through the workshops for the manufacturing of typical craftworks objects, the Strada dei Vini e dei Sapori dei Colli di Rimini proposes a journey to the discovery of genuineness, the quality and the inborn hospitality of Romagna’s locals.
In Rimini’s province more than 600 cattle (milk cows) besides 800 calfs are reared: Romagna Region’s breed cattle meat I.G.P. (Protected Geographical Indication) is reared following the traditional methods which still makes use of the same kind of feeding for the animals: hay, grinded cereals produced in high energetic content farms and broad beans soaked in water in order to improve its digestibility. Moreover there are expert producers of charcuterie that realize products following the typical traditional methods: dry-cured ham, pork sausage, bacons, salami and sausages with lard. All these charcuterie is made with “Mora Romagnola” pig breed meat.
Pecorino Romagna Region’s hills always hosted flocks of sheep for the production of milk to transform in excellent fresh or seasoned cheese. Quality represents a fundamental element in the exploitation of Rimini’s production’s Pecorino cheese, and fundamental as well are the parameters influencing the ewe’s milk transformation. Pecorino can be eaten 40 days after its production if fresh and sweet, or 6 to 12 months after production if seasoned and with its characteristic spicy taste. Formaggio di Fossa Fossa’s cheese is the result of a particular making and preservation of the whole Pecorino cheeses, kept in special underground places called “fosse”. By the end of August the cheese is enclosed in small bags of in natural fibres, such as hemp and cotton, and settled in large and deep tufa caves, previously folded with a layer of straw. Caves are then closed with with a wooden cover and sealed with plaster paste. Throughtout the three months of seasoning the whole cheeses lose about 20% of their weight and take irregular shapes. The nutritional and organoleptic characteristic of Fossa’s cheese are guaranteed by its low content of fat and by the precious enzymes beared with the excellent seasoning (May to July) and the long fermentation (August to November). All this process make of Fossa’s cheese an easily digestible cheese, suitable for any diet.
The range of different environnements characterizing Rimini’s land, from the sea to the hills, from the fields to the woods, has its reflection in the rich production of valuable honeys. The great variety of both natural and cultivated plants is the honey bees swarms’s main source of supply. The entire province beekepers’ great professionality allowed in these past years to better qualify a particular production, whose characteristics are more and more appreciated as they reflect the essences of a land preserving a considerable biodiversity, important presupposition in order to obtain a wide range of honeys.
The historical and cultural tradition of olive growing interested Rimini’s land since the Villanova’s period, even before Roman Age. Marecchia Valley and the hills surrounding Conca Valley represent an inestimable source of production of olive oil, characterized by unique organoleptic properties. Rimin’s oil is characterized by a excellent balance between sweet and bitter, with a light smell of fresh leaf and green almond, a bit spicy and with a high level of harmony, typical of good quality oils. This oil has been worthy of the Dop recognition “Colline do Romagna” (Romagna’s Hills), conferred by European Union. There are different varieties of olives growing in Rimini’s province, and they’re selected on the base of the oil’s chimical composition, on fruits’ phisical characteristic, on climatic factors and on the oil production process. MORAIOLA Country variety indicated for dry weathered areas, with scarce resistance to cold. Early ripening, high productive level. Good quality oil, middle-lightly fruity, and vegetal aromatic scented. CORREGGIOLO DI MONTEGRIDOLFO Variety diffused in Conca Valley. Average resistance to cold weather, average and graded ripening, with a good level of productivity. Very high quality oil, composed by a good central body and mainly sweet taste. CORREGGIOLO DI VILLA VERUCCHIO Present in Marecchia Vally, average resistance to cold weather, late and graded ripening with a good level of productivity. Very good quality oil, very fruity with a good central body and able to maintain its organoleptics characteristics with the passing of time. FRANTOIO DI MONTEGRIDOLFO Kind of grape spread in Conca Vally, resistant to cold; middle and graded ripening with good productivity. Very high quality, fine, well-balanced and aromatic oil. FRANTOIO DI VILLA VERUCCHIO Diffused in Marecchia Valley, average resistance to cold weather, late and graded ripening, with good productivity. Very high quality oil, with a good central body, fruity and good smelly, particularly aromatic and able to maintain its organoleptic characteristic with the passing of time. ROSSINA Diffused in Conca’s and Parecchia’s Valleys old plants, it’s a very rustic variety with average resistance to cold, late and graded ripening, and a very high level of productivity. Very good quality oil charcaterized by an aggressive taste with bitter and spicy sensation.
Bizula Rimini’s bakery product, with a characteristic shape of a ring, diameter of a man’s arm lenght. Bread made with flour, yeast, water and extra vergine olive oil. Cooked in ovens after leavening. Piadina Romagnola Piadina Romagnola originally poor dish and today the most representative product of Romagna Region’s food culture. Dough made with water, flour, salt (and other ingredients depending on the recipe) and cooked on a pan. Piadina can be stuffed with charcuterie, cheese, vegetables or grilled fish.
The land surrounded by Rimini’s hills is since ever a place where grape lines grow and thrive, a part of Romagna that became famous for the elitist production of wine. The particular structure and the aromatic nuances concur to characterize the wine resources of the land laying from the Adriatic Coast to the hills of the Arecchia and Conca valleys. Within the red grapes, the Sangiovese represents the root on which Rimini’s wine-growing and wine-producing activity was built, even because it was used as base in the mixing of the grapes with the Cabernet Sauvignon and, in a smaller measure with grapes like the Verucchese and Marzabino. The variety of white grapes is quite wide: Trebbiano Romagnolo, Biancame and Rebola represent the main items in the production of Rimini’s white wines, obtained both with the pure-grapes wine making and with the mixing of the grapes with Chardonnay and Sauvignon. The Doc recognition to the “Colli di Rimini” goes to enlarge the list of the other Doc wines recognized to Rimini’s land. A selection of the best Doc wines “Colli di Rimini” are “I Felliniani”. VINI DOC Colli di Rimini (Rimini’s Hills) Colli Di Rimini WHITE Colour: straw-yellow Scent: light, fruity to flowerish Flavour: dry, sapid, harmonic Alcoholic content min.: 11% Combining with: hors-d’oeuvre, white meat, fish Ideal temperature: 10°C Colli Di Rimini BIANCAME Colour: flat straw-yellow, with greenish glares Scent: characteristic, sometimes flowerish Flavour: dry, fresh, balanced Alcoholic content min.: 10,5% Combining with: hors-d’oeuvre, fish, crustacea Ideal temperature: 10°C Colli Di Rimini REBOLA Colour: light straw-yellow to slightly gold (dry kind), amber-coulored (sweet kind) Scent: characteristic, delicately fruity, intense the raisin wine Flavour: dry, harmonic, characteristic, dry or sweet, pleasant, velvet-like the raisin wine Alcoholic content min.: 11,5% (dry and sweet); 15,5% (raisins wine) Combining with: hors-d’oeuvre and fish dishes (dry); jam tarte and fruit cakes (sweet); dry pastries, dried fruit, herborized and flavoured cheese (raisins wine) Ideal temperature: 10°C every kind Colli Di Rimini ROSSO Colour: intense ruby red Scent: characteristic and ample Flavour: dry full-bodied, sometimes slightly tannic Alcoholic content min.: 11,5% Combining with: barbecued steaks and game Ideal temperature: 18°C Colli Di Rimini CABERNET SAUVIGNON Colour: ruby red, sometimes deep Scent: characteristic, etheric and pleasantly herbaceous. Flavour: dry, full, harmonic, sometimes slightly tannic Alcoholic content min.: 11,5% Combining with: roasted beef, barbecued steaks, game and strong flavoured courses Ideal temperature: 18°C Notes: it is provided the Riserva kind (12%, ageing min. 2 years)