Everest Hotel Cesenatico

V.le Dei Mille, 5 – 47042 Cesenatico (FC) Italy
Tel. 0547.80111 – Fax 0547.325316 – Cell 338 5697505 email info@everesthotel.it

The Rossis grant the genuine ingredients of their kitchen. Fruit and vegetables are the products of this generous land which the family personally have grown for a long time in their own properties and that always arrive fresh and savoury from the kitchen to the tables of the restaurant of their hotel. It’s the natural continuity of the traditions of a generous land and of the famous hospitality that the Everest Hotel offer to all his clients.

Even the products of the sea arrive on your table with all their taste in order to enjoy your delicate palate. That’s because the hotel is just 50 metres far from the place where fishing, boats land every day after having ploughed the Adriatic waters.

Our chef, takes personally care of all his dishes in order that they follow the precise rules of the tradition and he will be glad to let you taste his savoury dishes that will agreeably refresh you after a sunbathing day. It is said in here that the sea stimulate the appetite.

So you will be able to enjoy entirely the tastes of this sea abounding in fish and of this generous land without forgetting the legendary wines that with humility have always accompanied the most typical dishes of Romagna.

piadina (la pìda)

kg flour type 0
30 gr. of salt
200 gr. of lard
a spoon of bicarbonate
knead energetically all the ingredients with hot water until you obtain an elastic and firm dough . Just let it rest for 3o minutes under a drier. Divide the dough into balls which you will lay in a round shape. Cook the piadas on a baking-pan and serve them still hot accompanied with cheese and sliced ham, salami etc.s on a baking-pan and serve them still hot accompanied with cheese and sliced ham, salami etc. on a baking-pan and serve them still hot accompanied with cheese and sliced ham, salami etc.

home-made tagliolini

with fish sauce
8 mantis-shrimps
2 hg calamaries
3 hg lobsters
half a litre of fish soup
half a glass of wine
parsley, olive oil, pepper, salt
Put in a pan with some oil the fish washed, cleaned and cut into small pieces, add some salt and pepper and let it cook for some minutes. Add the white wine and then the fish soup cook for about ten minute. Meanwhile cook the tagliolinis in a lot salt water . Strain off the water from the tagliolinis and pass them in a pan with the fish sauce. Strew with parsley and serve them immediately.