We are well aware of the nature and history surrounding us; that's why we offer upon request a series of historical and gourmet itineraries winding up the surrounding hills.
In the Apennine Romagna, also known as Tuscan Romagna, tastes have retained the genuineness of secluded places. Here typical dishes, simple but enhanced by strong tastes and scents, are still prepared every day.
The typical dish of the Bidente and Savio valleys are the basotti, traditionally prepared in winter, when the swine is slaughtered. They are fine noodles scalded in broth, seasoned with cheese, arranged into a baking pan over a bed of breadcrumbs, generously soaked with broth obtained from swine bones, dredged with breadcrumbs and Parmesan, and finally baked. They are taken out of the oven when they are perfectly crisp, then they are cut into large squares and immediately served. It is the typical dish of the Festa del Perdono (“Forgiveness feast”), celebrated in Bagno di Romagna on the second Friday of March. Even passatelli are very common, like the typical large squares of pasta with chickpeas, made with pastry and flavoured with rosemary. The cappelletti are preferably filled with meat and tasted with mature Raviggiolo. The bean farinata is a soup where wheat flour is mixed with puréed beans and boiled. Once it has cooled down it has the same consistency as the polenta. The latter consists of corn meal, and once it is ready and dense it is seasoned with beans cooked in lard, or with a gravy of stewed game. People living on the mountains have always given great importance to the knowledge of wild herbs, used from time immemorial to prepare tasty salads consisting of dandelion, garden rocket, barberry, asparagus and bladder campion.
In Bagno di Romagna you can also find the scacina, a kind of panettone (in its "sweet" version; the "unsweetened" version is a kind of flat bread with eggs and sausages). A typical wedding sweet among peasant families is the ricotta cake, made with ricotta, eggs, sugar and vanilla. The migliaccio is a sweet consisting of swine blood mixed with multiple other ingredients, but on our  mountains you can find a unique variant with chestnut flour and rice cooked in milk.
The sabadoni are farmhouse sweets requiring a complex preparation. In fact they are tortelli filled with cooked chestnuts, quince apple/pear jams and figs, grilled, boiled or soaked with sapa. The latter is a sweet sauce consisting of white grape must, filtered and boiled for twelve hours. Chestnuts have always been very important; in the upper Savio valley the chestnut was called "the bread tree". Marrons (the largest and sweetest chestnuts) were eaten boiled or barbecued, while the smaller ones were dried and then treated to obtain a sweet flour used to prepare polenta and sweets. The chestnut polenta is put down on a wood trencher, where it is cut into slices and served with grated sheep's milk cheese, lard and bacon. In the area of Verghereto you can find the buzega, consisting of dry chestnuts, potatoes, beans, seasoned with a sautéed mixture of lard, onion and tomatoes. In the Upper Romagna Apennines you can find plenty of mushrooms. Ceps have wonderful scent and taste. Also appreciated are St George's mushrooms, chanterelles, parasol mushrooms, shaggy inkcaps, other fine ceps, pinkmottle woodwaxes, horns of plenty and greencracked brittlegills.
The upper hills are the reign of truffles. They are classified into three species: the fiorone (an early truffle), the black truffle and the fine white truffle. The latter has great fragrance and excellent taste, but it is rather rare and can be found between October and January. Among underwood products a prominent role is played by blackberries, used to prepare tasty jams. The rich flora and the extraordinary tree heritage of this area also represent ideal conditions for the production of honey.
Many enthusiastic connoisseurs of this product live in Bagno di Romagna. The typical mountain meat is the lamb, above all the one cooked "in scottiglia", also called meat caciucco. It is a typical Tuscan dish, consisting of chopped meat browned with garlic and rosemary and soaked in red wine.