This recognition honours Italian cuisine, but more specifically Romagna cuisine, which we endorse both due to our geographical location and to the fact that we approve of this kind of diet.
Because of this recognition it is necessary for the people of Romagna to present to the world this simple type of cuisine and ensure that the products are locally sourced.
We make a point of this as in our hotel we mainly offer Romagna cuisine, following in the footsteps of our mothers and aunts.
We have one main menu, which can be adapted to suit the dietary requirements of our guests.
We pay particular attention to the needs of our young guests by bringing their lunch forward by an hour so we can prepare meals to suit their needs.
We are against buffets which often offer the same product and force guests to stand in sometimes long and stressful queues.
Our philosophy is that there should be two hot side dishes per day and a rich salad to accompany a tasty, but not excessively seasoned, main meal.
We also believe that first course pasta sauces, with or without tomato sauce, should not boil for too long, with the exception of the good old "ragu", which is prepared with seasonal vegetables.
In our hotel we offer fish three times a week.
We stopped using the "Pangasio" fish three years ago after having seen where it comes from and how it was produced. If we want to keep the standards of our tradition high, we need to be responsible, choosing the right fish and using high quality products.
Our greatest satisfaction is when numerous clients leave and say :
"At home I often have problems with digestion. Here I have eaten with no problems at all, the only problem is I've put on a couple of pounds."or
"The children have eaten things they wouldn't usually eat at home."