A Taste of Rimini Cuisine

By: Nicole Dickerson / Last updated: April 11, 2024

Estimated reading time: 3 minutes


White Truffles in Rimini
White Truffles from Sant’Agata Feltria

Guide to Emilia-Romagna Gastronomy and Cuisine: Read more

Regional Cuisine:

Bologna, Ferrara, Forlí-Cesena, Modena, Parma, Piacenza, Ravenna, Reggio Emilia


Along with all of the other typical foods of Emilia-Romagna, don’t miss the seafood in Rimini. Brodetto is a seafood stew with ancient origins. Poor fishermen created it to utilize unsold seafood from the local daily catch. Each coastal town has its version of brodetto, but fresh seafood is always the key ingredient.

Grilled seafood

Grilled seafood is also prevalent in Rimini. You’ll find grigliata served in coastal towns year-round. Different types of fish are included, such as cod, brill, monkfish, and mullet, often flavored with rosemary. Grilled shrimp and calamari skewers seasoned with extra-virgin olive oil are also frequently savored.

Porchetta Rabbit

In addition to seafood, Rimini is known for rabbit cooked in a style similar to porchetta. You’ll find this dish in the inland regions of Rimini, such as Valmarecchia. The rabbit is garnished with salt, pepper, lard, pork belly, and fennel then simmered in Sangiovese for a savory meal.

Seafood Tagliolini

Tagliolini, rather than tagliatelle, is the typical egg pasta of the region. The difference between the two kinds of pasta is how they are cut. The tagliolini are longer and less ribbon-shaped than tagliatelle. Tagliolini are often served with seafood in Rimini, like mussels, clams, and shrimp.

White Truffles in Rimini

Rimini is also home to white truffles in the village of Sant’Agata Feltria in the valley surrounding the Marecchia River. A festival is dedicated to these irresistible delicacies, celebrated every Sunday in October.


Bustrengo is a typical dessert in Rimini with poor and simple origins. Recipes vary by family, but bustrengo was created to utilize old bread. The dough for this treat is made of breadcrumbs, eggs, flour, olive, salt, citrus zest, and sometimes dried fruits and is often served alongside a glass of sweet wine.

Rimini and Romagna, in general, also put their own spin on the Italian ciambella. This bundt cake-like dessert is made with sugar, flour, citrus zest, milk, and butter. However, unlike the classic version, the ciambella Romagnola has no hole in the center. Instead, it’s stretched flat and cut into slices to serve.


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Nicole Dickerson

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