Cala Cedrina, a new entry in Romagna
The Romagna Riviera has a new beach club in the guide. It’s Cala Cedrina, which also represents the first beach establishment in Punta Marina (Ravenna) to appear in the history of “Guide to the Best Beach Clubs in Italy”. Furthermore, Cala Cedrina’s entry is significant because it’s a new establishment, inaugurated last season, and thus becomes the “novelty of the year” for Emilia Romagna.
The satisfaction was expressed via Instagram by Filippo Tagiuri, one of Cala Cedrina’s partners. He wrote: “A year ago I left my job to pursue an idea called Cala Cedrina. Today after just one year that idea is worth 1 golden umbrella and entry into the guide to the best beach clubs in Italy, for the first time a beach establishment in Punta Marina receives this recognition. This repays all the effort and seriousness I’ve put in since day one. Thanks to my partner, to my wife, to my family, to the staff who ran with me and to all of you who believed in this project. However…this is just the beginning”.
And here’s the review that accompanied its inclusion in the guide with a rating of “one umbrella”.
Cala Cedrina brings a glamorous touch to Punta Marina beach with the refined style of its furnishings, mostly reclaimed, and with the events organized during its first summer season. The name conveys the desire to create something unique on a stretch of coast that has no coves at all. And this Cala takes the name Cedrina as a tribute to Lemon Verbena, also called Cedrina, used as a cooking ingredient or for preparing more or less alcoholic infusions. The venture is by a duo formed by Filippo Tagiuri and Massimo Bonci, who took over and transformed the old Bagno Pelo, and the transformation is evident. The beach positions are charming, particularly the premium gazebos with curtains and ethnic décor, and dozens of rugs are stationed on the sand. Not surprisingly, since its opening, Cala Cedrina has been chosen by many young people who frequent the Riviera as a reference point for beach days, for
aperitifs and for evenings with music that’s anything but banal, including sessions dedicated to rediscovering the golden years of international rock. Certainly, the first year is always the one where you need to find your bearings, and some extra attention will need to be considered in the current season regarding service. In the kitchen, the menu changes during the season: we arrived close to the end and, among various cancellation marks above dish names, what remained were the tuna tartare with burrata anchovies and salicornia, the Curzul seafood pan, the saganaki prawns with baked feta, the fruit gelato in its shell and several other interesting proposals, including the evergreen cappelletti al ragù. Standard cocktails and aperitif needs improvement.
