The cuisine of Imola is suffering of the Romagnole culture on one hand and, on the other hand, of the Emilian culture, especially that of Bologna, whose recipes are adapted to the local tradition. It's the case, for example, of Piadina Romagnola which is the thicker near Imola - its thickness reaching around one centimetre - than the one produced in other parts of Romagna. Another example is Tortelloni di Ricotta, a stuffed pasta typical of Bologna which nearby Imola provides parsley, instead of spinaches and herbs. A first course typical of Imola is garganelli, while as a dessert we find trifle with savoiardi of Castel San Pietro Terme.

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