Food

Bed & Bio

The attention to food, which is well represented by the contents of our Food Blog, is absolute, almost maniacal. After all Rimini and its countryside are the south entrance to the “food valley”, known worldwide (also by the New York Times) as the place in the world where quality and excellence take the pleasure of food at its highest levels.
Emilia Romagna is the region at the first place in Europe for the number of DOP and IGP products which grant absolute quality, and the best producers, all friends of Sottoalfico, will continue delighting us and showing the production philosophy of Piadina Romagnola, Parmigiano Reggiano, Mortadella di Bologna, Cervia salt, Sangiovese di Romagna, Prosciutto di Parma, Culatello di Zibello and many more.

All of the fruit and vegetables served at our place is absolutely biological and produced in loco, so no ananas and banana but instead, and obviously figs,when it’s the right season persimmons, or apricots, plums, strawberries or cherries, kiwis or hazelnuts, pomegranates from the great garden that gives all of the veggies.

Obviously the culinary school also uses only organic products and teaches an approach to good food, healthy and of good quality, paying great attention to the cut of alimentary waste and to the usage of the whole cooked product.

Principles on which not only Slow Food bases its philosophy, but
which the new frontier of food can’t forget.