Franci

@Kerry Beal maybe you could bring back a small tigelliera? It could be quite heavy but I am personally so happy to have one.

The soup is actually “passatelli in brodo” and there is a special tool to make it here, what the neighbor brought in generally know in the rest of Italy as chiacchiere, elsewhere they call it cenci or bugie, it’s typical for Carnival. Carnival is know for fried treats, still long time to enter the carnival, next month, but I’ve been seeing on internet people already frying Love the puntarelle among the other crudités, also looooove that type of salame!

@Smith yes, definitely Antipasti (i final for plural of antipasto).

In Italian menu, you have first antipasto, then primo or primi piatti which can be a pasta dish, rice, can be soupy or not (minestra or pastasciutta), asciutta means “dry”, then you have Secondo or Secondi piatti (Fish and meat) and contorni are always listed as a side. Dessert which can comprehend also cheese and fruit . Coffee to finish.

Sorry @Kerry Beal, I think you should stay longer. I keep getting more stuff for you to try 😁 this is from Alessandra, also from my Italian cooking forum, she is from Rimini as well. -Osteria de borg in borgo San Giuliano x meat and homemade first dishes (I’m guessing pasta) -sol y mar, in riccione for fish on the beach - dalla Lella, Piadineria already mentioned. - da Guido, lungomare Rimini, 1 Michelin star and apparently chef Giampaolo Raschi a genius in the kitchen - le milton on the beach, lungomare Rimini center, very good fish and particular location -agriofficina, center, Close to the caste. Breakfast, brunch, dinner with products they grow themselves. Andrea is really talented. -circus, in center , behind city hall, great breakfast, very good viennoiserie. Also if you have time in the castle there is the 100 years of Fellini exhibition.

@Kerry Beal, here is the list from my friend Graziella. Thank you, Graziella (I linked her to this thread ) I think you have some pastry shops as well. Around the Tiberio’s bridge: -Nud e Crud (luxury piadina, her definition) and this is the second recommendation I have for this place -Strampalato, a little out of the ordinary but very good -La Marianna, fish -Pasticceria Vecchi Area Colonnella: -La Brasserie (pizza and more) -Pasticceria Soriani Zona Della Fiera (palacongressi): -Bio’s Kitchen (cucina bio good) Area Marina Centro: -ristorante Sabbioni (fish and Pizza) Centro Storico: -Il Cortile in centro (very good pizza with original toppings) -Pasticceria Il Duomo Edit to add: Portolotto for fish around the Darsena area

@Smithy, I am not sure I ever tried a piadina cooked in the original testo. I guess you really need to be a local to have had the pleasure and I don’t care enough for piadine to go and get one 😁 but I guess if you cook the piadina on the fireplace must taste better, right?

OMG @Kerry Beal, even me, that are not a huge pizza fan...looks good! After the trip you’ll tell me, but what I keep saying is that no matter how fancy the restaurants in the US, the quality of the ingredients are hard to beat in Europe!

The real traditional way to cook piadine is with a “testo di terracotta”. Like in this video but in the professional places use something looking like this

Oh, in Romagna but let’s all Emilia Romagna (need to specify that it’s the same region but people take a lot of pride specifying the are emiliani or romagnoli, and especially in the kitchen uhhh, battlefield 🤣) they are known for being foodies.

I was going to email to Kerry but better to share, just in case another Egulleter ends up in Rimini. In Borgo San Giuliano, where Fellini was born, close to the Tiberio’s bridge there are various restaurants: Retroborgo for fish, La S romagnola for meat, Nud e Crud for piadina and a good number of “vinerie”. The Sigep is very close to Santarcangelo, there she recommends the Sangiovesa, but there are many nice restaurants around. Visit the newly restored theater Galli in Cavour square. Very famous are for piadiana Lella and patisserie Rinaldini. Book in advance because everywhere is going to be full. Now waiting for another friend to get back to me.

Hi @Kerry Beal! I have first recommendations from my cousin who is been living in Rimini all her life and more to come. Also, if you need names for Bologna let me know :))) Going to love this!

I was making this quick bread today. It was a French recipe but the person who I followed the recipe swapped buckwheat flour for regular flour. I liked the idea, but then, I thought what’s up with American buckwheat flour? why is this sucking so much more liquid...and I made a couple more variations: like omitting parmigiano and using nutritional yeast, using tahini instead of oil, using Greek yogurt with some milk instead of milk. I was adding liberally more milk and my final thought was: what a shame to have all these ingredients to end up in the garbage! I really thought I was going to throw it away. But I was wrong...buckwheat products could be heavy. I love it! Wonderful! Now if I have to make it again it will never be the same 🤣🤣🤣

OMG, for much that I love pata negra. I would never see myself buying a Prosthetic Ham Hoof 🤣🤣🤣 to bing back dignity to my jamón

Seitan and mushrooms ragù, I was missing two slices of roasted polenta and a slice of cheese to be super happy. I think seitan is going to show off more in my kitchen

Simple steak and salad.

Saving space and calories for dinner 😁

Tofu, frittata, sauté mushrooms and zucchini

Made 12 cakes (6 inches), a tray of biscotti, some sables and used mini whoopie pie molds for some crostatine. Perfect one bite little tarts. I wished I can find so easily down here my beloved prune jam from D’arbo but no... I need to get it from Sahadi in the future, this is Bonne Maman and no comparable.

Thank you! He reported the classmates were very surprised and the tart was good. My son was all happy. Now I am baking 12 of my limoncello cakes so he can gift in school to teachers. Oh man, how did I do a business from home for 1 year and half? I wanted to shoot myself yesterday trying to make a mix of my cake of 4kgs of flours 😅 I need to do some baking also for the girl school 🙄

Up until now with my son while he was finishing his tart for this Harry Potter club for tomorrow. He did the pasta frolla, all the decorations, chocolate writing... I only rolled for him the base. He started to fight with the perfect distance among letters, such a perfectionist 🤣

@Anna N, no baking school for me either. I went to the FCI but for Culinary not even pastry (and you can tell 😁)

duck, Bruxelles sprouts leaves stir-fried (finally also my son is eating them this way), mushrooms and rice not in the picture

Tonight we got a crevalle jack, first time for me cooking it, I filleted, cut it and sauté with oil, butter, some lime pelé à vif, chili crunch condiment, parsley. I also did a blue fish under salt. Total cost of the fishes $3.50😁. Salad and always present jamón.

Simple tonight. Grill key west jumbo shrimp and some crudités