The region of Emilia-Romagna is best known for its rich cuisine, and for the specialities of the cities of Parma and Bologna – Parma ham and Bolognese sauce. However, part of the region includes a stretch of Adriatic coastline, and light and healthy fresh fish features in many traditional dishes here.
The Hotel Lungomare, in Cesenatico, a resort town on the Adriatic, serves the traditional cuisine of the Romagna region - as well as national and international dishes. The buffet includes home made pasta, and lots of fresh fish - and the hotel will cater for vegetarians, and sufferers of coeliac disease and allergies.
The following seafood recipes have been provided exclusively for these pages by the chef at the Hotel Lungomare. He’s also done a delicious – and light - dessert. Tagliolini is a ribbon pasta - like a thin tagliatelle.
Prep. Time: 1 hour, Cooking Time: 1 hour. 540 cals per serving
For 4 servings
Sauté the diced courgette, aubergine and onions in a pan with a little olive oil for a few minutes. Fill the fish with a little of the sautéed vegetables, salt, pepper, a few capers and a tablespoon of olive oil. Place the fish in an oven-proof dish, together with the remaining vegetables, the sliced potatoes, the whole (or halved) tomatoes, capers and olives and a little more olive oil. Place in hot oven (200°C) and cook for around half and hour, depending on the size of the turbot.
Mix all the ingredients together adding enough milk to form a soft mixture. Form an oval shape and place on a oven tray. Sprinkle with sugar granules and cook in hot oven (180°C) for around 30 minutes or until light brown. Best eaten with a glass of icy cold Sweet Albana wine.
More information on the Hotel Lungomare
Read about Fish Festivals in Liguria
Healthy food for Holiday Cyclists