A Taste of the Sea, A Variety of Flavors: Salsedine 367 and the Warm Welcome of Lido di Savio.
Photo by Cristina Bagnara
The Location, the Restaurant, the Philosophy
Close your eyes and think of Lido di Savio. What comes to mind? Probably the reassuring image of a slow-paced vacation, families strolling peacefully at sunset, children building clumsy sandcastles at the water’s edge, and that sense of tranquility that envelops you the moment you turn off your car’s engine. It’s the antithesis of the frenetic nightlife that lies beyond the Canale Cupa. Just a few kilometers away, the imposing silhouettes of Mirabilandia’s roller coasters also soar against the sky, reminding us that fun and adrenaline are right at our fingertips; but here, on the beach, a cheerful serenity reigns, ideal for truly unwinding. And yet, right in this familiar and peaceful setting, there’s a spot that gracefully redefines the concept of a day at the beach: Salsedine 367.
If you’re expecting the classic Romagna beach experience—with beach umbrellas as far as the eye can see and the standard spaghetti with clams—you’re way off the mark. Salsedine 367 is a project born from the vision of two people deeply connected to this region: Alessandro Zoli and Alessandra Bagnara. They are the hosts, the directors of this “living room” with its feet literally in the sand. Alessandra has curated every aesthetic detail of the space, blending modern vintage pieces with warm elements to create an intimate atmosphere that immediately makes you feel like a special guest, while maintaining that lighthearted, laid-back informality typical of Romagna. Alessandro, a gentle giant, for his part, oversees the dining room and the beach with the keen eye of a seasoned professional, moving among the tables with a natural ease that immediately puts guests at ease and sets the stage for relaxation. In the kitchen, we find Chef Gaetano Latino. His resume speaks for itself (he is, among other things, an ambassador for Calvisius caviar), but it is his philosophy that wins over guests.
Gaetano possesses a rare touch, characterized by a delicacy that never overshadows the ingredients. There is an innate and instinctive pursuit of balance in his dishes and a reverential respect for the selection of ingredients, which emerge clearly and take center stage with every bite. Dining at Salsedine 367 is a bit like taking a ride on the attractions at nearby Mirabilandia—but with a gastronomic twist. Some dishes gently lull you like a reassuring children’s carousel, while others deliver sudden thrills, bursts of flavor, and veritable roller-coaster rides of textures that delight the palate.
The Dishes
My dining experience began with a terrine of yellowtail head meat, a medley of aromatic herbs, and edible flowers. An appetizer that feels like a walk along the seashore at dawn: fresh and clean, where the rich, smooth flavor of the yellowtail is brought to life by the almost tangy, vegetal touch of the herb medley. Then came the first burst of energy, the “iSpeed” of our lunch: Pan brioche with tartare of local pink shrimp, yogurt, and raspberries, served with fresh Calvisius sturgeon caviar. Here, the ride really picks up speed. Take a bite and you’ll find the comforting warmth of the brioche, followed by the briny sweetness of the shrimp, immediately cut by the tartness of the raspberry and yogurt, and finally rounded off by the deep, savory elegance of the caviar. A precise interplay of contrasts that keeps you on your toes with every single bite.
The journey continues on a more exotic note with the Porto Santo Spirito baby cuttlefish, bok choy, white melon, cashews, and lemongrass sauce. Here, Gaetano demonstrates his ability to let his mind wander without losing sight of balance. The gentle firmness of the cuttlefish meets the earthy crunch of the cashews and the refreshing juiciness of the melon, while the lemongrass brings it all together with an aromatic kick that immediately invites you to take the next bite. And it is precisely at this moment that one of the most authentic moments of our lunch unfolds—the kind that reminds you why you love sitting at a lively, unpretentious table. Chef Latino pops out from the kitchen doorway. He’s holding a box in his arms, and his eyes shine with the sincere excitement of someone who can’t wait to share a discovery. “Look what they just delivered to me,” he says. Inside rest plump, fragrant chanterelle mushrooms, delivered fresh that very morning. From that lucky find, from a spur-of-the-moment inspiration, came the first course he served me: Cappelletti with Parmesan, mantis shrimp, chanterelles, stridoli, seaweed, and shiso. A single plate encapsulates an entire ride on the Ferris wheel. You ascend to gaze upon the Romagna hills, lulled by the reassuring richness of the Parmesan and the woodsy aromas of the chanterelles and stridoli, then descend to brush against the Adriatic, thanks to the sweetness of the mantis shrimp and the saltiness of the seaweed. The balsamic touch of the shiso serves as the connecting thread. A profound dish, born of instinct and a receptive mind.
Next, the sea takes center stage once again with a slice of oven-baked croaker, potato mille-feuille, spinach, and yuzu cream. The fish is cooked with textbook precision; the tender, succulent flesh finds comfort in the classic pairing of potatoes and spinach, but it is the yuzu cream that adds that zesty citrus kick that revives the palate, like an unexpected splash of water at the end of a water slide. The sweet finale is like a soft landing on pillows: a passion fruit and coconut bonbon, mango and vanilla sorbet, and dark chocolate namelaka. The enveloping richness of the chocolate blends with the exotic aromas, cleansing the palate with the cool temperatures of the sorbet and leaving a lingering aftertaste that invites you to prolong the moment of indulgence.
But an experience like this wouldn’t be complete without the right wine to pair with it, and this is where Salsedine 367’s true trump card comes into play. Alessandro Zoli spends the winter months in France, and this international flair shines through on every page of the wine list. Forget lists put together out of habit. His selection is truly substantial. There’s room for big-name and conventional labels, of course, but the real fun lies in discovering the hidden gems that are the result of his tireless personal research: small French vignerons, independent producers from across the Alps, and Italian wine artisans unearthed off the beaten path. A wine cellar that takes you by the hand and invites you to experiment.
The atmosphere of the restaurant is so enjoyable that time just flies by. And just as I was sipping the last drops from my glass, chance gave me a surprise worthy of hitting the jackpot in the Superenalotto. A few tables over, sitting completely relaxed on his day off, was a well-known and celebrated chef from Bologna. A chance encounter that brought full circle a thought I’d been mulling over: if a professional of that caliber, accustomed to the pressure of high-end kitchens, chooses to drive all the way out here to have lunch in peace by the sea, there must be a reason. The unwritten rule of the restaurant world never lies: to eat well, follow the chefs when they’re off the clock.
As you step out of Salsedine 367, with your feet sinking once again into the warm afternoon sand, you feel refreshed. Lido di Savio reaffirms its reputation as a peaceful retreat, an ideal destination for families and for those seeking a true break from everyday life. But now we know that, between a relaxing stroll and a breeze from the pine grove, this stretch of coastline offers a roller coaster of flavors that linger in the memory for a long time, blending the joy of a carefree vacation with the thrill of fine dining.
Salsedine367 Restaurant
Address: Via Giovanni Marradi, 11, 48125 Lido di Savio (RA)
Phone: +39 0544 949400
Website: http://www.salsedine367.it/
Email: You can contact them directly via the form on their official website.
