The first thing that comes to mind is piadina, and also fish and homemade pasta eaten in excellent family run restaurants. Olive oil from Brisighella, formaggio di fossa (cheese matured in pits), raviggiolo cheese, and sea salt from Cervia, the local shallots and many different types of long forgotten fruit from Casola Valsenio.
The best wine is Sangiovese and there’s also Pagadebit, Trebbiano and Bursòn.
We can visit Cervia with its sweet salt marshes and beaches, Rimini with its Roman ruins and the castle, Brisighella, a charming little town with a covered road called Via degli Asini, or we can go to Sogliano sul Rubicone for the opening of the pits, enjoying the wonderful pecorino cheese.
The tour can be tailored to suit individual requests and interests of the participants who can choose between land and sea.