Romagna is an predominantly rural area, where love for good food translates into sharing and convivial congeniality, an example of which is the "magnèda" (the “feast"), where friends and family gather around a dinner table. Giuliana reminds us that there are two traditional feasts in Romagna: the campagnola, celebrated on threshing day, and the marinara, in homage to a land that is just a few kilometers from the sea.
The secret of the Cesarina
A fish is born in water and dies in wine, as the tradition goes.
Giuliana's house will be the setting for a sumptuous seafood feast. She welcomes her guests with the most typical flavors of the Riviera: sardoncini al limone, which are sardines cooked in “alicarda,” an oil and lemon sauce.
To follow, a family recipe which connects traditional seafood with earthy flavours: a passeda of chickpeas and cannellini beans, together fresh local prawns. For the next course, we have monkfish stuffed with slices of pancetta, rosemary and marjoram. As a side dish, boiled zucchini and potatoes seasoned with a drizzle of extra virgin olive oil, and a mixed salad.
To finish up, a real delicacy: Aunt Cherubina’s donuts, made from simple, authentic ingredients, and filled with irresistible custard.
As the tradition goes, “the fish was born in water and dies in wine,” so every course will be accompanied by one of the typical wines of the Romagna region. Enjoy!