Beach vacations
Beach vacations aren’t for everyone but the hundreds of thousands of beach chairs in Rimini are proof that many people enjoy the sand and sea.
There are over 100 bagni (plural of bagno, Italian for beach), pick one, go to the booth and pay, then someone will show you to your chair.
You can spend the whole day lounging. No need to pack a lunch, great food, coffee and drinks are available at the bar. If you like baking in the sun this is heaven but we were here for a limited time and were anxious to see the city. Our first stop was Marvelli Sapori for a strong espresso and a bombolino.
An old friend
We were there about 10 minutes and already we felt like the owner was an old friend. Realizing that I (Nat), spoke French, he told us about the state of Italy, how it got to this point and his fear for its future. With his wife of 56 years by his side, this was a real mom and pop operation that deserved our support. So every morning, before we went out exploring, we stopped in for coffee, sometimes alone, sometimes dragging the Blogville crew.
Centro storico
One morning we walked into town, no more than half an hour away, through a treed park with long grasses on either side. The entrance to the old centre (centro storico) is the Arco d’Augusto, a Roman arch so massive you can’t help but be in awe that it was built in 27 BC.
In fact, Rimini has a few sites that should blow you away. Not as old as the arch, the Pescheria Vecchia (the old fish market) was built in the 18th century, it is surrounded by bars and restaurants whose patrons spill out onto its marble counters for a smoke and conversation.
Ponte di Tiberio
Walking East we arrived at the Ponte di Tiberio, another Roman engineering masterpiece, completed in 20 AD and still used as a major thoroughfare for Rimini’s frantic commuters. Imagine the traffic it has seen over the centuries from donkeys to automobiles, never rebuilt, only paved.
On the other side of the bridge is the neighbourhood of San Giuliano with murals, colourful facades and the smells of nearby trattorias, it is a treat to wander this picturesque suburb.
Piadina
By this point, we were starving so we decided to walk back to the beach front and stop at Casina del Bosco for a local speciality, piadina. A piadina is a sandwich made on flatbread, served hot or cold. They are seen throughout Emilia-Romagna in varying thicknesses depending on what area you are in. Of course after eating them a few times we had to try making them.
Thankfully the Blogville apartment was equipped with its own piadina pan (similar to a crepe pan). So with our ingredients in hand, salami, squaquerone (local cheese that resembles a very soft cream cheese) and arugula, we made piadina for our roommates. We were so happy to be able to discover another side of Rimini and to realize it’s much more than just a beach town.
Here is how you can re-recreate the piadina at home.
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 1/8 tsp baking powder
- 1 1/2 Tbsp shortening or lard
- 1/3 cup warm water
- 1/8 cup warm milk
- Suggested fillings: Prosciutto, arugula, bresaola, salami, mozzarella, cream cheese, or whatever other ingredients you enjoy, you can also make a vegetarian version with grilled vegetables.
- Place flour in a mound in a large bowl.
- Add on salt and baking powder, and mix with wooden spoon.
- Make a well in the center.
- Drop in the shortening and rub it together with the flour using your fingertips.
- Lumps are okay! And it will still be pretty floury.
- Make a well and pour in water and milk.
- Mix until dough comes together. Add a little more warm water or flour, if needed.
- You want a soft dough, not sticky at all.
- Use your hands and knead for a couple minutes, roll into a log shape.
- Divide the dough into 3 equal pieces.
- With one hand, gently roll each piece into a ball.
- Sprinkling each ball with flour and let rest for 5 minutes.
- Heat a griddle or cast iron pan.
- Roll out dough to about 9 inches in diameter.
- Place on hot griddle, score the piadina all over with a fork.
- If bubbles appear, quickly pierce them with the fork.
- Cook each side for a few minutes or until it develop a golden colour with some brown spots.
- Remove to a clean dish cloth.
- Repeat with each ball, and stack each cooked piadina over one another.
- When done, cut piadine into halves or quarters and enjoy with your favorite sandwich ingredients.
* We were in Rimini as part of Blogville Emilia-Romagna for more information please visit their website. The opinions in this post are our own.
Looks like such a lovely place but I must admit the beach looks great.
Tons of people enjoy it that’s for sure