Gastronomy
Tradition and innovation
The rich abundance of fish of the Adriatic, the ancient tradition of cooking seafood and the great professionalism of local restaurateurs are the keys to success in the industry. Cesenatico is one of the most appreciated gastronomic destinations in the national scene. There are two most important gastronomic events: in the spring "as blue as the fish" and fall "The fish festival, organized in collaboration with the Association of Restaurateurs Cesenatico (the Arica) to promote the image as a city of Cesenatico quality restaurants and contribute to the professional development of operators eno-gastronomy. All this is also an opportunity to enhance the local marine and appreciate the organoleptic qualities of products, to emphasize the importance of consumption of oily fish, along with the recovery of traditions and experience of our "old". The port saw a flotilla of fishing vessels working in sailors and owners are largely young, which indicates a generational change.
Homemade pasta
The very good hand-made pasta is topped with delicious sauces
Sangiovese
A few steps from the sea, large expanses of vineyards for Sangiovese