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Thin noodles with spinach and squid

Tagliolini with spinach and calamari: the sea and the land in a single dish. Rimini is both a fishing port and a farming town, and our best seafood and produce can be found on the stovetop of a true ‘Azdora’ (dialect word for traditional housewife/matriarch). Typical local ingredients include ‘spinacini’ and ‘calamaretti’, which are then mixed with fantasy and tradition to produce our exquisite Tagliolini with spinach and calamari. The smallest and tastiest calamari are caught in April and June, while larger animals appear in the autumn months.
Many locals in Rimini traditionally flock to the port to buy their seafood fresh from the returning fishermen: from ‘poveraccie’ (clams), ‘zanchetti’ (little soles) and ‘sfoi’ (soles) to the tiny, delicious ‘calamaret’ (little calamari). These little calamari are ideal in sauces, served ‘umidi’ (with traditional tomato-based sauce) or – better still – grilled on the hot plate and marinated with lemon, Cervia salt and one of the delicious olive oils from our hills.

Recipe for 4 people

  • Clean and wash 200 grams of soft spinach, cut it into thin strips and put them in a bowl adding some salt and some finely chopped garlic. Mix and let stand.
  • Sauté a clove of garlic aside with some hot pepper, add 400 grams of cleaned squid and cut them in strips.
  • After a few minutes add some dry white wine to the cabbage and leave to evaporate. Add about ten cherry tomatoes cut in halves, taste for salt and, if necessary, add some water.
  • Cook for 20 minutes.
  • Cook the noodles in boiling water, add them to the squid and at the end to the spinach. Stir quickly over a high gas and serve very hot..


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