Whether you look for traditional cooking or for the new tendencies of gastronomy, Riccione can please your taste.
“Piadina” is a must on every laid table: it’s a thin flatbread generally filled with the soft cheese “Squacquerone” or with vegetables, or with Parma ham and salumi, or simply with what you like.
Do not leave Riccione without tasting handmade pasta dishes, fish cooked in common and unusual ways and flavoured with Extra – virgin olive oil D.O.P. labelled “Colline di Romagna”, tasted with renowed quality DOC wines.
From autumn to spring the territory nearby invites to local fairs and festivals celebrating traditional food and local products: truffles and mushrooms in Sant’Agata Feltria, honey in Torriana, "Formaggio di fossa" cheese in Mondaino, chestnuts in Montefiore Conca, wines in San Giovanni in Marignano.
View the traditional recipes of the territory
The name (in local pronunciation Arcaton) comes from the Greek and Byzantine occupation dated back to the sixth century AD: "Archeion" is the name of a plant, the burr, which still grows spontaneously in some areas of the beach now occupied by the bathing establishments but which was once abundant on the desert shore of Riccione.
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