Food & Wine

Remember, Imola is also the gateway to Romagna, which means that any historical-cultural tour simply has to be accompanied by an itinerary for the tastebuds, giving visitors the opportunity to discover the local delights of cappelletti, garganelli, tagliatelle, friggione, piadina, ciambella, ravioli and the excellent Colli d’Imola wines. The Imola area is rich in typical products and traditional recipes, celebrated during festivals. Garganelli, also known as maccheroni al pettine, are one of the staple egg pastas typical of the Imola tradition. Once they were cooked and served in broth, but today they are generally served with various seasonings. Piadina romagnola (“pié” in local dialect) is an unleavened type of bread boasting very ancient origins. It was cooked on “testo”, a stone located on embers which has now been replaced by a regular iron frying pan. Piadina romagnola is the symbol of regional gastronomy and is should be eaten like a sandwich filled with local cold cuts or with soft cheeses such as squacquerone. For over 700 years, the traditional ciambella (a local version of a bundt cake) has also been known as the Brazadela. Usually oval in shape, ciambella has a golden, crunchy outer crust and a fluffy, dry body. Simple, with a slightly rustic flavour, it’s one of those ageless recipes that evokes childhood memories. So good, so genuine: best enjoyed on its own or, as the locals like it, deliciously tociata (dunked) in wine. As for wines, the choice is rich: among the reds, Sangiovese DOC and among the whites, Albana DOCG. The locality is located along the Colli d’Imola Wine and Flavor Trail. For over 30 years, Bacchanal has been held in Imola in November, a festival dedicated entirely to food that involves not only the city but also the surrounding municipalities. The name of the event is clearly a celebration of the god Bacchus, as if to emphasize how the surrounding hills are an ideal territory for the cultivation of vines. Visiting Imola during this event means embarking on a journey into the world of local gastronomy, ranging to ever new and unexpected horizons that place food and wine culture at the center of everything. An ever-changing program full of meetings, exhibitions, shows, tastings, market exhibitions and, of course, thematic menus. The theme chosen for the 2024 edition, scheduled for Oct. 19 to Nov. 10, is “A Thread of Oil,” an expression that refers to multiple aspects of local cuisine and culture. Olive oil in particular (but not only) has accompanied our gastronomic culture for millennia and has maintained, throughout this time, its characteristics and qualities unchanged. Imola’s link with oil has recently been strengthened. In fact, Imola has joined, just in 2024, the National Association of Oil Cities. In closing this brief journey among food and wine excellences, the San Domenico Restaurant in Imola, awarded two Michelin stars, should definitely be mentioned. In business since 1970, the restaurant was born with the idea of showcasing the cuisine of Italy’s noble houses, with great attention to traditional flavors. Today the restaurant is a landmark of international cuisine thanks to the passion and constant research of chef Max Mascia.