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A Taste of Forlí-Cesena: Discovering Authentic Emilia-Romagna Cuisine

Explore Forlí-Cesena's culinary treasures in our guide. Discover Emilia Romagna's authentic flavors, from wines to artisanal cheeses. A must-read for foodies!

By Nicole Dickerson Updated

Cellar Tours Insight — Since 2003, Cellar Tours has planned private food and wine journeys through the world’s leading wine regions, pairing tailor-made itineraries with VIP winery visits, fine dining, and expert regional guidance.

Estimated reading time: 2 minutes

WHAT TO EAT IN FORLÍ-CESENA 

Bartolaccio, savoy pasta

Guide to Emilia-Romagna Gastronomy and Cuisine: Read more

Regional Cuisine:

Bologna, Ferrara, Modena, Parma, Piacenza, Ravenna, Reggio Emilia, Rimini

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Emilia Romagna Food & Wine Tour

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Bartolaccio

In Forlí-Cesena, enjoy bartolaccio, a typical pasta of Tredozio comune. Bartolaccio is a large, folded pastry filled with pancetta, potatoes, and cheese, then grilled until golden brown and crispy. This specialty is usually made in autumn, especially for the Bartolaccio Festival.

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Paciàrle

Paciàrle, another delicacy of Tredozio, is reminiscent of a polenta, served with beans and leeks, rather than the traditional ragù.

Tardura

Tardura is Forlí-Cesena’s version of passatelli, made with a simple dough of breadcrumbs, cheese, and eggs that are pulled rather than worked with a special tool. The dough is still served in meat broth for a simple yet tasty soup.

DESSERTS OF FORLÍ-CESENA

Volpine pears

For a delicious dessert in Forlí-Cesena, look to volpine pears cooked in Sangiovese wine with cloves and cinnamon.

Author

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Nicole Dickerson

WSET certified international wine writer passionate about rare varieties and cellar hand experience in both hemispheres.

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Further Reading

Private wine travel experts, recommended by leading travel publications

  • National Geographic
  • Condé Nast Traveler
  • Travel + Leisure
  • Frommer's
  • Forbes Travel Guide