Local cuisine at the hotel Marilinda

Lovers of our land and our traditions, we strive every day to be one of the best hotels in Cesenatico with local cuisine.
The traditional flavors and genuine products, together with the love of simplicity are what distinguish our dishes.

Three are the watchwords in our restaurant: Romagna cuisine, tradition and taste.
Only the goal of you brought to the memory one of the hottest moments of your childhood: the aromas, tastes and flavors of Grandma's kitchen.

Every day in our breakfast buffet you will find an assortment of fluffy cakes and delicious homemade pies, cookies, jams and honey, along with a wide selection of hot drinks and fruit juices. And for those who prefer the salty, breakfast also offers cold cuts, meats and cheeses.

Lunch and dinner daily, accompanied by a buffet of appetizers and vegetables, plus appetizers.
Also available gluten-free or variations on menus, for those with allergies or disabilities.

To take home with you a bit, here are some recipes of our tradition.

Our recipes

Passatelli Romagna

Ingredients for 2 people: 2 eggs, 1 pound of grated form, 1 pound of ordinary bread undressed crumbs, grated lemon peel, nutmeg, 2 tablespoons of flour (to harden them, otherwise crumble)

Preparation: mix the eggs with the cheese, bread crumbs, flour, salt and nutmeg until smooth. Form balls which are then passed with a potato masher, dropping the passatelli directly into a good boiling meat stock.

Just come to the surface are ready to be enjoyed.

The noodles

Ingredients: 1 medium egg per 100 grams of flour

Preparation: put the flour on a cutting board and make an indentation in the Center with the fist. Break the eggs in the center of the flour and mix well until slowly absorbed, stir the mixture until the mixture is smooth and elastic.

Cover with a plate or foil and let it rest for at least 30 minutes. Roll it out with a rolling pin and allow it to dry out the dough. Once dry, roll it up on itself and sliced one or two centimeters wide.

Spread the noodles on a dry and let them dry for a few hours before cooking. For cooking pasta is optimal, a good method is to put a drop of oil in the cooking water.

Delicious served with meat sauce or Bolognese Sauce with cuttlefish.

Grandma's donut

Ingredients: 500 gr. of flour, 300 gr. of sugar, 200 gr. butter or margarine or lard, 3 eggs, a glass of milk, 1/2 sachet for 1 kg. flour of baking powder, a bit of grated lemon peel, sugar to decorate

Preparation: mix the flour with the butter or margarine or lard, eggs, sugar and enough milk to get a firm paste.

Next add into the mixture baking powder and grated lemon zest. Butter a baking pan and arrange the doughnut.

Bake in preheated oven at 170 degrees for about half an hour. The dough can be varied with cocoa or sliced apples, raisins, enriched with chocolate chunks.

Piadina: "and the smell of bread fills the House" (Giovanni Pascoli)

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

Preparation: place the flour on a cutting board. Incorporate the butter (or oil) and add the salt and baking soda.

With the help of warm water and knead everything until a firm dough. Divide into 8 balls of dough and let sit for about 30 minutes under a napkin.

Heat the Pan, cast iron or a modern non-stick coating. Lay the little loaves with a rolling pin until about 25 cm diameter discs and 3/4 height and bake on the hot baking sheet a few minutes on each side.

To turn the piadina, lift it up with a long-bladed knife. Once cooked, cut in half and serve.

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