Where you eat well, you feel at home.

The first Regulations for Romagna Cuisine in Hotels

In Romagna, this pact becomes a true set of guidelines, born from the collaboration between the Cesenatico Bellavita Consortium and Casa Artusi, the “mother house” of traditional Italian home cooking. The goal is clear: to transform hotels into authentic ambassadors of Romagna’s flavours, with simple yet strict rules. Because the difference between a hotel “in Romagna” and a hotel “with Romagna in its kitchen” is the same as that between any ordinary dish and the one that makes you say: I feel good here, I’ll come back here.

The 5 golden rules for recognising true Romagna at the table

Everything starts with the legacy of Pellegrino Artusi, who, with his manual of 790 home recipes, brought Italy together on one thing: cooking is not just nourishment, it is culture, storytelling, identity. The five-point manifesto developed with Casa Artusi translates this spirit into five essential ingredients, to be followed as a compass. You won’t find abstract formulas, but concrete choices that are visible on the plate, in the environment, in the smile of those who welcome you.

Quality

The chef’s skill or technology alone is not enough. What truly makes the difference is the raw ingredient: Mora Romagnola pork, fresh Adriatic fish, cheeses from small dairies, extra virgin olive oil from the hills.

There’s no improvisation here: every product tells the story of the land, and does so with pride. As Artusi used to say, “Always choose the finest quality ingredients, for they will make you shine.”

Seasonality

Fruit at the peak of harvest, vegetables picked daily, respecting natural rhythms. Taste follows the seasons, not supplier price lists.

In Romagna dishes, simplicity is a value, and raw vegetables are not decoration, but nourishment. Because every colour has its own vitamin, and every ingredient its own story.

Cordiality

In Romagna, a good morning is served in the dining room, not just at reception. The welcome is that legendary one from the Sixties, still alive today among the teams working in harmony—chefs, waiters, producers, and storytellers of the region.

Every dish is an opportunity to connect, every gesture a welcome. And the best sauce, as Artusi always said, “is a friendly face and genuine warmth.”

Narration

A hotel worthy of the Consortium’s brand knows how to tell the story of what’s served at the table. Whether it’s the chef describing the dish, an information sheet with Artusi’s recipes, or a themed evening with producers, what matters is the connection between those who cook and those who eat.

Because in Romagna, even simplicity needs the right words. And honesty, to quote Artusi, “is the soul of commerce.”

Romagnole Recipes

Simplicity, yes, but with personality. The dishes served in hotels adhering to the Regulations offer cuisine that nourishes and tells a story, inspired by Artusi’s recipe book and oral tradition.

Soups, piadine, broths, hearty yet balanced main courses. A “homestyle” cuisine that, like the guest, never settles.

A guarantee for those who travel with taste

The Disciplinare is not just a guide for those who cook, but a promise for those who choose to stay in Romagna. A pact between host and guest: on your plate you will find locally sourced ingredients, at least one certified Romagna recipe, five PDO or PGI products, a vegetarian option, and a taste from the world of Artusi.

Because in Romagna you eat well, but above all, you eat authentically.