In Riccione, meal options range from the harbour to the seafront and from the centre to Riccione Paese. Seafood cooking sits alongside piadina, fresh pasta and produce from the hills, from a quick kiosk stop to a seated dinner.
Fish and the harbour area
Clams, sardoncini anchovies, cuttlefish and fried fish feature in Romagna coastal cooking. Poveracce is the dialect name for clams; rustida instead refers to grilled fish.
The canal harbour offers a setting for a seafood dinner and a walk afterwards. The seafront allows diners to stay in the beach area, while the centre offers a stop near shopping streets. Fish dishes range from a clam pasta course to grilled fish, depending on the day's catch.
Piadina, cassoni and pasta dough
Riccione lies within the production area of Piadina Romagnola IGP. Piadina offers a quick meal, filled with cured meats, cheeses or vegetables: prosciutto, Squacquerone di Romagna DOP and rocket are a familiar combination. A cassone is instead closed around its filling before cooking.
For a lunch of Romagna cooking, tagliatelle with ragù, cappelletti and passatelli sit alongside first courses in broth and meat main courses.
Riccione Paese and the hills
Corso Fratelli Cervi is the main street of Riccione Paese, with the markets and streets described in shopping in Riccione. On the weekend after Easter, during Festa del Beato Alessio, the village devotes a food trail to cassone with rosole, greens used in fillings.
The hinterland adds oil, Sangiovese and Rebola to meal options. A visit to the hills combines food with villages and landscapes different from the beach; the excursions from Riccione present the destinations.
Fitting a meal into the day
For stays by the sea, the harbour area and coastline offer options. In the centre, a meal can be combined with a walk along Viale Ceccarini; Riccione Paese instead offers a neighbourhood setting separate from the seafront.
Festival programmes appear under Riccione events; other evening settings are covered in the guide to entertainment in Riccione.