Red Sangiovese wine, fish caught in the Adriatic and piadina, a sort of gridle-cooked unleavened bread from the Romagna contryside traditions, are the real 'stars' of Rimini's cuisine.

These genuine quality ingredients can be enjoyed at roadside kiosks, in restaurants on the beach, inns, chic trendy restaurants and even in historical palaces. The most typical dishes of Riminese cuisine are: fresh home-made pasta with various fish sauces, passatelli in meat broth, main courses of grilled meat or fish; local cheeses - particularly formaggio di fossa and squacquerone di Romagna. All dressed with the extra-virgin olive oil from the Rimini hills, particularly good and aromatic.

There are over 1.700 restaurants and trattorias along the Adriatic coast from Ravenna to Cattolica. There is an increasing number of international restaurants - both ethnic and oriental (Japanese, Chinese, Indian, Greek, Mexican cuisine, etc.), to meet the needs of tourists that are increasingly varied and demanding, also as far as cuisine is concerned.