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A typical cuisine,
made with love
Romagna tradition
In Romagna, the love for the kitchen is not discussed ... and in our kitchen there is a lot! Our cook Teresa will conquer you and make you rediscover the genuine flavors of the past. Already at breakfast you will find the authenticity of our land, in cookies, cakes, tarts and classic donuts that will make you start the day with a smile. You will also find croissants, fresh fruit, dried fruit, bread, yogurt, jams, cereals, milk (including soy and rice milk) and fruit juices. If you prefer salty food: cold cuts, cheese, salted flat bread and eggs
Pasta rolled out at
rolling pin
rolling pin
Prepared with love and experience
As tradition dictates, the fresh pasta in our hotel is prepared by us and rigorously rolled out with a rolling pin. Every day at lunch and dinner you can enjoy a menu full of traditional Romagna dishes, prepared by our unbeatable cook Teresa.
Traditional dishes cooked and revisited, for the best taste: forget the diet at Hotel Alsen and ask us for an encore!
Our
recipes
recipes
Family secrets
In Romagna, the word "Luvirie " means "desire for good and tasty things", and here you will find many tasty things!
Our cook Teresa knows all the secrets of Romagna cooking, passed down from generation to generation, which allow her to make every dish she cooks a real treat.
Here are some of our traditional recipes.
Here is how to prepare excellent spaghetti with "poveracce", as we say here in Romagna.
Take this typical Adriatic mussel and put it in water on the stove and, once it has opened, extract the shellfish inside. Filter the water and pour it into another container in order to "clean" it from any sand.
Sauté the oil, garlic and parsley and add a part of the water from the water of the "poveracce". When you have obtained a fragrant sauce, add the "poveracce" and simmer until they are completely cooked. If you wish, you can add a little bit of pepper.
The sauce is ready to season the spaghetti that in the meantime you have already cooked. A curiosity: every morning when you wake up you can see the fishing boats that collect the mythical "poveracce" of the Adriatic right in front of our hotel, or you can join the many people who "fish" them early in the morning at low tide.
Take this typical Adriatic mussel and put it in water on the stove and, once it has opened, extract the shellfish inside. Filter the water and pour it into another container in order to "clean" it from any sand.
Sauté the oil, garlic and parsley and add a part of the water from the water of the "poveracce". When you have obtained a fragrant sauce, add the "poveracce" and simmer until they are completely cooked. If you wish, you can add a little bit of pepper.
The sauce is ready to season the spaghetti that in the meantime you have already cooked. A curiosity: every morning when you wake up you can see the fishing boats that collect the mythical "poveracce" of the Adriatic right in front of our hotel, or you can join the many people who "fish" them early in the morning at low tide.
Start by cleaning the baby squid, then wash, dry and flour them. In a frying pan, put some oil, when it begins to smoke pour into the liquid some of the squid
Do not cook them all at once, to be well cooked this shellfish must "take" the oil well. In a few minutes this special dish will be ready, salt and serve with a little lemon.
Do not cook them all at once, to be well cooked this shellfish must "take" the oil well. In a few minutes this special dish will be ready, salt and serve with a little lemon.
Ingredients for 4 people
500gr of white flour, 50gr of lard (or 5 tablespoons of extra virgin olive oil), salt, a pinch of baking soda, warm water.
Preparation:
Arrange the flour in a heap on the cutting board. Incorporate the lard (or oil) and add the salt and baking soda. With the help of lukewarm water, knead everything until you get a firm dough. Divide it into 8 dough balls and let it rest for about 30 minutes under a napkin.
Heat the baking pan (earthenware, cast iron or a modern non-stick one). Roll out the loaves with a rolling pin until you have disks about 25cm in diameter and 3/4mm high and cook on the hot pan a few minutes on each side. To turn the piadina, lift it with a long-bladed knife. When cooked cut in two and serve. With the Piadina Romagnola .... the piadina can be stuffed in a thousand ways: with sliced meats such as ham, mortadella, salami, lard, etc. ... or with squacquerone cheese and arugula, with radicchio salad and fresh onions, or stuffed with tomatoes and eggplant au gratin, with cabbage in winter, or with wild herbs all year round. In short, piadina is good with everything... and it is also good on its own!
500gr of white flour, 50gr of lard (or 5 tablespoons of extra virgin olive oil), salt, a pinch of baking soda, warm water.
Preparation:
Arrange the flour in a heap on the cutting board. Incorporate the lard (or oil) and add the salt and baking soda. With the help of lukewarm water, knead everything until you get a firm dough. Divide it into 8 dough balls and let it rest for about 30 minutes under a napkin.
Heat the baking pan (earthenware, cast iron or a modern non-stick one). Roll out the loaves with a rolling pin until you have disks about 25cm in diameter and 3/4mm high and cook on the hot pan a few minutes on each side. To turn the piadina, lift it with a long-bladed knife. When cooked cut in two and serve. With the Piadina Romagnola .... the piadina can be stuffed in a thousand ways: with sliced meats such as ham, mortadella, salami, lard, etc. ... or with squacquerone cheese and arugula, with radicchio salad and fresh onions, or stuffed with tomatoes and eggplant au gratin, with cabbage in winter, or with wild herbs all year round. In short, piadina is good with everything... and it is also good on its own!
To cook a good dish of mussels alla marinara behave in this way: clean the shells of the mussels with a large knife. Take a large pot, put it on the fire and pour in the mussels, add a few cloves of garlic chopped not too finely, a bunch of parsley chopped with your hands, salt, pepper, oil and lemon juice.
Stir vigorously and leave on the stove with the pan covered for about ten minutes. When the mussels are open, the dish is ready to be served with the cooking juices and a squeeze of lemon. A greedy curiosity, it is a must to make the "scarpetta" in the brodetto of mussels.
Stir vigorously and leave on the stove with the pan covered for about ten minutes. When the mussels are open, the dish is ready to be served with the cooking juices and a squeeze of lemon. A greedy curiosity, it is a must to make the "scarpetta" in the brodetto of mussels.
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