Travel and Culture in
The Cervia gastronomic tradition is strongly connected with salt and the sea and also the typical dishes from Cervia reflect this old link. The Cervia fish market offers many kinds of fish and mussels: soles (Solea vulgaris Quensel), mackerels (Scomber scombrus), mussels (Mytilus galloprovincialis) and real clams (Venerupis decussata), grey mullets (Mugil cephalus) and squillas (Mantis shrimps).
The "pasta with anchovies, sardines and mackerel or bass sauce" or the mixed grilled fish are particularly tasty. Another typical dish is prepared with the seasonal squillas, which are peeled, boiled and seasoned with salt, pepper, oil and vinegar. Another institution of the Cervia cooking is the brodetto, served concentrated with polenta (maize porridge) or as a consommé where you can dunk bread.
Another important typical speciality is the "piadina romagnola", that is considered a fundamental part of the gastronomic tradition of Romagna. The first historical document that talks about the piadina dates back to 1371, but it was Giovanni Pascoli the person who gave it a cultural dignity by describing it in his works, as in "Enea’s bread".
The dough of the piadina is simple: white flour, lard or olive oil, salt, lukewarm water and a little of baking soda to make it a bit more fragrant. The dough is rolled out in disks and baked in the oven. You can eat it with different kinds of cheese and salami and vegetables of season.
Some quick notes about the wines, too that have always been considered as precious products in Romagna, as the "Bosco Eliceo" D.O.C., produced with the Trebbiano Romagnolo vine: it is a sparkling white wine, straw-coloured, with a fresh and delicate fruity scent, ideal as an aperitif, both with fish and with white meat.