Bagni Oreste zona 115 Riccione Adriatico - Gradara -
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Height sea : m 142
Distance from Riccione : km 15

The history of the municipality

Built on a hill 5 km from the beach of Cattolica, Rocca di Gradara is a magnificent example of military architecture of the fourteenth century. Around the fort primitive, probably by grifi built in the twelfth century, when they were lords of Gradara, the castle was later enlarged and embellished by the various landowners who succeeded in the domain of the area. The Malatesta, Sforza and Della Rovere but not limited to increase their military power and defensive, but also embellished the inside, collecting various works of art. Today, the castle is open and contains, in addition all'armeria, a torture room, with a chapel on a clay by Andrea della Robbia, and some upstairs rooms with furniture original Four and sixteenth.Even the walls that still surround the entire village is how the ancient tower and the highest one can enjoy a good view of the surrounding territory. At Gradara stayed, among others, Francesca da Rimini and Lucrezia Borgia, and when in 1289 the Malatesta were exiles from Rimini, precisely Gradara consummation is the passion and tragedy of Paolo and Francesca, eternati by Dante in the fifth song of ' Inferno.

The main attractions

Gradara located in an area rich in olive trees, vineyards and from the culinary tradition. The typical trattorias and restaurants offer excellent cuisine Gradara Marche-Romagna, where you can enjoy dishes both culinary traditions. The small, mostly family, inns provide a strictly home cooking and healthy. The excellent meat that come from France, the wines of excellent quality, the number of oil mills in the area and the wise hands of women and men in the kitchen also provide a pleasant palate for the stay to Gradara. The dish of Gradara are "Tagliolini with the Bomb", a traditional peasant dish with a curious name that derives from how to prepare. The ingredients are "poor" and the process is simple: you fry slightly with some 'oil onion and bacon (or bacon fat). Meanwhile cook the taglioni in salty water (originally pasta was not all'uovo but only flour and water), downs excess water leaving, however, the pot somewhat ' sloppy and pay in the pan bacon and onion Aspects, adding pepper. The effect of hot water poured causes a lot of steam for this so-called "Tagliolini with the Bomb"! Do not miss the initiative "The Middle Ages to Table", days devoted to the medieval kitchen organized Corsican of the year, in which restaurants in the village are transformed into taverns fifteenth, a real step back in time.