Cesenatico in autumn is silence, relaxation, and good food

Despite being one of the most renowned tourist resorts on the Romagna Riviera, Cesenatico maintains its charm in all seasons, even in autumn and winter. Thanks to interesting exhibition spaces to visit such as the Maritime Museum and the House Museum of the poet Marino Moretti, the pedestrian historic village and good cuisine, Cesenatico in winter welcomes those who love slow and experiential tourism.

The charisma of the sea and the beach in this season becomes very attractive, both on sunny days and on stormy days when the sea shows all its power. Trunks and shells brought by the sea, walks with photos of fishing huts and seagulls, the possibility of taking four-legged friends to run free on the beach, the lighthouse at the end of the pier where you can see fishermen with rods and bait, make the scenery relaxing and authentic.
So, after a walk by the sea or on the harbor quay, why not treat yourself to a delicious traditional Romagnola dish?

The local cuisine is obviously influenced by the sea, and the numerous restaurants overlooking the Canal Port offer menus rich in fish and seafood dishes.
But not only that. Local produce is also valued, respecting the rotation of the seasons. In fact, traditional Romagnola cuisine also has roots in the inland countryside, so it is possible to taste meat-based dishes, castrato (mutton) and rabbit, local salami and prosciutto, and delicious pasta dishes in meat broth, including Romagnola cappelletti, which are filled only with cheese, and passatelli, lasagna with ragù, gnocchi, or strozzapreti. All dishes are strictly accompanied by piadina romagnola (piada), one of the most famous street foods of Romagna. It is a flatbread made from wheat flour with very ancient origins, so much so that the first texts already mentioned it in 1371.

Photo credit - Liana Marchetti