Locanda dell'Olmo

Locanda dell'Olmo

Inn

The cuisine is inspired by the traditions of the Province of Rimini, in respect of the seasonality of the products with a dual autumn/winter and spring/summer menu. Dishes include a selection of cold cuts prepared using Mora Romagnola meats (the endemic breed of pig), cheeses matured in oak barrels and squacquerone, a soft cow’s-milk cheese.
All pasta is handmade locally and can be enjoyed . . . >>>

The cuisine is inspired by the traditions of the Province of Rimini, in respect of the seasonality of the products with a dual autumn/winter and spring/summer menu. Dishes include a selection of cold cuts prepared using Mora Romagnola meats (the endemic breed of pig), cheeses matured in oak barrels and squacquerone, a soft cow’s-milk cheese.
All pasta is handmade locally and can be enjoyed with a variety of sauces. All the meats served are from local breeds (Romagnola beef, Mora Romagnola pork and chickens from farms in the hills near Rimini). First courses, main courses and side dishes are prepared using seasonal vegetables, sourced from local farms. These include bladder campion (the fresh, sweet leaves of the flower that grows in March and September). Piadina is always prepared and cooked to order using flour from local mills, Mora Romagnola lard and Cervia salt. It is also available prepared using spelt flour and extra-virgin olive oil. All cakes are homemade, as are desserts, served in characteristic glass dishes. There is a range of dishes that are not on the menu and are prepared depending on market availability. The wine list is only stocked with wines produced by estates in the Province of Rimini, with particular attention to DOC Colli di Rimini wines (reds like Sangiovese, Cabernet Sauvignon and Rosso and whites like Rebola, Biancame and Bianco). <<<