Dinner’s ready! This is an invitation that does not need to be repeated, an invitation that goes up from the sandy beaches towards the hills and transforms itself into that singular “commuting” that penetrates the whole region. You can eat well along the whole Adriatic Coast but also along the whole hillside and so both tourist and locals, in an on-going assent and descent , chase the tastes of Romagna . For example, the delicious “sea-taste”, barbecue taste: small cuttlefish, octopus, prawns as tender as butter with their salty taste accentuated by the cooking, dressed with salt and pepper and ready to be served anytime day or night. The summer starts with the first fish brochette! And carries on with the steaming fish soups: toad tails, squills, grey mullet, turbot, scorpion-fish, cuttlefish, squid and mullets all gathered in that “brodetto” (fish soup) romagnolo that from Ravenna to Cattolica unifies the whole Adriatic Coast . The recipe ‘demands’ a frying oil with abundant garlic (a slice for every person), strong vinegar and tomato, that is the most peculiar keynote of this regional recipe as well as the slices of bread cooked in the butter that have replaced the polenta slices, very popular in the past. Another speciality is the grilled ‘blue’ fish. Talking about first courses, you cannot miss all the types of spaghetti, tagliatelle and and seafood risotto and the passatelli (pasta typical of Romagna ) in cod broth. Amongst the second courses, there is the classical “mix grilled” chosen by most. There is not a specific rule to cook this dish. Basically, you can collect all the Adriatic fresh fish: soles, grey mullet, mullet, prawns and dress them with a pinch of salt, a bit of oil and chopped herbs: here is the simple recipe to satisfy the greediest! Another excellent choice for the whole family is the “blue fish” that has been recently rediscovered in the romagnola cuisine: mackerel, sardines and anchovies, already naturally tasty, become even more delicious when cooked in big frying pans with a bit of oil and a mix of breadcrumbs, salt and parsley. For blue fish grilled, we suggest you the Osteria Aquasalata of Riccione, run by the Zavoli brothers, two guys who have grown up working in their bathing establishment on the coast with the passion of the cooked fish, which has made them today two wonderful chefs, masters in the tradition of hospitality. In their restaurant, you cannot miss the  sea-snails and the grilled sardines with salad and piadina. Another good place for those whoare not devoted to luxury restaurants is the peaceful Kalamaro restaurant, situated on the canal port of Riccione, where you can stop to eat a quick fish skewer or have a proper fish dinner.