Cattolica is one of the better Romagna Riviera towns for eating well, largely because the fishing fleet still lands a serious daily catch in the Porto Canale. The local seafood traditions run to brodetto (a thick mixed-fish stew with tomato and vinegar, traditionally cooked over a wood fire on the boats), sardoncini (small fried sardines), grilled cuttlefish and razor clams, and the simple, very fresh fritto misto dell'Adriatico.
Inland Romagna also makes itself felt: piadina (the unleavened flatbread sandwich), passatelli (a soft pasta of breadcrumb and parmesan in broth) and cappelletti in brodo. Most beachfront restaurants do both registers — fish and pasta — competently. The best places to eat seriously are clustered around the old port and along Via del Porto.