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

By: Nicole Dickerson / Last updated: April 8, 2024

Estimated reading time: 2 minutes


Bartolaccio, savoy pasta

Guide to Emilia-Romagna Gastronomy and Cuisine: Read more

Regional Cuisine:

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


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


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.


Volpine pears

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


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Nicole Dickerson

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