Eating in Forli

The territory of Forli offers numerous accommodation facilities, which often focus their attractiveness in many restaurants and culinary offers, with the genuineness of the tradition and its strengths.

The cuisine of the province of Forli and Cesena, it's now a predominantly seafood cuisine. Today the tradition has its roots in the distant 1400, when the rule of the Malatesta family and the development of the province, the kitchen starts to meet the needs of not only local but also of merchants or nobles who came from other places.
It originated in that period, the capacity to welcome tourists with the opening of inns that would offer room and board. In the inn, they used mostly meat dishes, beef, lamb, venison while those intended for the poor people or pilgrims were dishes like fish soup or poverazze and calcinelli.
The consumption of traditional flat bread was the prerogative of the countryside and villas in the hinterland until the end of 1800.
The food today is the result of centuries of history, resulting in a predominance of seafood dishes but also in soups and dry soup with the pastry as the key element which gives birth to tagliatelle, pappardelle, lasagne, cappelletti etc.
Cappelletti are another symbol of the food area, they are prepared mainly during Christmas and should be stuffed with cheese, ricotta and a bit of nutmeg.
More traditional are passatelli, a mixture of eggs, bread crumbs, Parmesan, nutmeg and lemon zest.
The gastronomy of the province of Forli and Cesena is not lacking in dairy products, first of all the Fossa cheese. This arises from the needs of rural households to maintain agricultural products for the winter season.
Finally, we cite the "zambela" (a cake), simple but sweet with a long tradition.
Among the wines we mention Trebbiano, Albana, Cagnina and Sangiovese di Romagna.