The story
Nestled in the Romagna Apennines, Agriturismo Ridiano is a family-run haven where tradition reigns. YouTuber Sentieri Golosi posed the question: "abbiamo mangiato la pasta delle SFOGLINE PLURIPREMIATE: vale davvero la fama?" — and the answer, judging by the rave, is a resounding yes. The Tagliere Ridiano kicks things off, but the real stars are the handmade pasta: Cappelletti in Brodo and Tortelli d'Erbe con Burro e Salvia, both executed with the finesse of award-winning sfogline.
Beyond pasta, the kitchen excels with a beautifully tender Castrato and a classic Spiedo Misto. Dessert? A Budino di Castagne that perfectly caps a rustic, scenic meal. With outdoor seating, a garden, and a kid-friendly vibe, this is a hidden gem where every dish feels like a celebration of Romagna’s culinary soul. A 4.6 rating feels well-earned.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the melt-in-your-mouth castrato, praising its tender, rustic perfection. The overall vibe is one of warm, pastoral simplicity, where every plate feels like a heartfelt tribute to the land.
“This is the best dish of the day. The meat is very tender, falls off the bone, cooked perfectly. It has a strong lamb flavor but not gamey — it's young. The seasoning is excellent, very aromatic and spicy. Two different cuts: loin and thigh. The thigh is spectacular. If you come here, you must order this. It's not easy to find castrato this good anywhere.”
What creators say
1 creator has covered Agriturismo Ridiano. Most active: Sentieri Golosi
- Sentieri GolosiLoved
abbiamo mangiato la pasta delle SFOGLINE PLURIPREMIATE: vale davvero la fama? · @ 0:46
A fantastic agriturismo in the Romagna Apennines with incredible homemade pasta, outstanding castrato, and a beautiful setting — a true hidden gem where tradition reigns.
Dishes mentioned
Tagliere Ridiano
This is a huge platter with artisan salumi from a nearby farm, organic artisan cheeses, homemade piadina, olives, eggplant sott'olio, fried polenta, two types of crostini, and a kind of frittata. The salumi have a beautiful color, not that fake pink, and the piadina is completely different from what I'm used to — really good. The squacquerone cheese on piadina with prosciutto should be a UNESCO heritage site. The frittata is perfect, the crostino with black cabbage, anchovies, and garlic is delicious, and the pecorino is so fragrant I'd use it as deodorant.
Cappelletti in Brodo
The broth is very different from how we make it in Tuscany — much more vegetal, lighter, less fatty and meaty. The cappelletti are handmade, you can see it, and they're delicious. I prefer our broth, which is richer in protein, but these are excellent. A sprinkle of Parmigiano transforms the dish completely — it becomes a bomb. Eating them two by two is even better.
Tortelli d'Erbe con Burro e Salvia
This dish is very lively, the pasta is thick and cooked perfectly, the filling is very flavorful. It's not like our ravioli ricotta e spinaci — the herbs are wild, a mix I can't identify. The sage outside was incredibly fragrant. With a sprinkle of Parmigiano it becomes pure bliss. The quality of the Parmigiano here is remarkable.
Castrato
This is the best dish of the day. The meat is very tender, falls off the bone, cooked perfectly. It has a strong lamb flavor but not gamey — it's young. The seasoning is excellent, very aromatic and spicy. Two different cuts: loin and thigh. The thigh is spectacular. If you come here, you must order this. It's not easy to find castrato this good anywhere.
Spiedo Misto
This mixed spit-roast includes chicken, guinea fowl, and rabbit, cooked on a huge rotisserie in their giant fireplace. The quality of the meat is very high — the chicken breast was a bit dry but had a great crust. The rabbit piece with fat was out of this world: flavorful, well-seasoned, not dry at all. The fat is delicious. You need to pre-order this, but we got lucky with an extra portion.
