http://www.hmarilinda.it/

Romagnola cuisine at the Marilinda Hotel in Cesenatico

Our cuisine is characterized by the love for simplicity combined with the union between the flavours of the sea and the flavours of our country-side, in order to satisfy the taste or desires of our always more numerous friends- guests.

For this reason, it's more than 50 years  that we try to transmit to our staff also our family values, respect and courtesy towards our guests. 

We love our territory and our traditions and for this reason we are committed to being one of the best hotels in Cesenatico serving Romagnola cuisine, certain that we are offering our guests the possibility to enjoy antic flavours and genuine products.

Our guests will find a fully equipped dining area where they will be able to enjoy delicious specialties prepared in our Hotel in Cesenatico : Romagnola cuisine and all the main local recipes will satisfy your appetite during your vacation.

Our special recipes

Passatelli in broth alla romagnola

Ingredients for 2 people:
2 Eggs, 100 grams of grated cheese, 100 grams of breadcrumbs, grated lemon peel, nutmeg ,  2 tablespoons of flour (to harden the dough, otherwise they will break)

Preparation:
mix the eggs with the cheese, the breadcrumbs, the flour, salt and nutmeg until you have a smooth dough . Divide it in balls that you will then pass in the potato masher, letting the passatelli fall directly into a pot of boiling good meat broth .
As soon as they come to the top they are ready to be served.

Egg Noodles

Ingredients:
1  medium size egg for 100  grams of flour

Preparation:
pour the flour on a board and make a hole with your fist in the middle. 
Break the eggs in the hole and mix well until you have used all the flour and kneed the dough until it is smooth and elastic.
Cover the dough with a dish and leave it rest for at least 30 minutes. Roll it out with a rolling pin and leave it dry. Once it is dry fold it over and cut it in one or two centimetre wide strips.
Spread the noodles on a dry area and let them dry for a few hours before cooking them.
To make sure that the cooking turns out right, a good method is to add a little olio to the water before cooking the noodles.
The noodles are excellent with meat or fish sauce.

Grandma's Ciambella cake

Ingredients:
500 gr. of flour,
300 gr. of sugar,
200 gr. of butter,
3 eggs, a glass of milk,
1 packet of baking powder for 1/2 kg. of flour,
some grated lemon peel ,
sugar for decoration.

Preparation:
mix flour with butter, margarine and melted lard, the eggs, the sugar and the milk necessary for it to become a thick batter .
Add the baking powder and the grated lemon peel . Grease the pan and pour in the batter. Cook in a hot oven 170° for about 30 minutes. You can add chocolate , sliced apples, raisons or chocolate chips if you like.

Piadina

...  e l'odore del pane empie la casa... (.. and the smell of bread fills the house....)(Giovanni Pascoli)

Ingredients:
500gr of white flour, 50gr of lard (or 5 tablespoons of extra virgin olive oil), salt, a pinch of baking soda, warm water.

Preparation:
pour the flour on the board , mix in the lard ( or oil) and add the salt and baking soda. With help from the warm water kneed the dough until you have a firm dough. Divide it into 8 balls and leave them rest for about 30 minutes covered by a napkin.
Heat a cast or modern non-stick pan. Roll out the balls with a rolling pin until you obtain disks about 25 centimetres wide and 3/4 mm thick , cook them on the hot grid  a few minutes per side. To turn the piada use a knife with a long blade. Once it is cooked cut in half and serve.