Piadina: the secret bread of Rimini and Ravenna

PIADINA AN ITALIAN FLAT BREAD TO BE IMAGINATIVELY STUFFED WITH ALL SORT OF DELICACIES.

As is often happens in the gastronomic history, truest popular flavours colloquially also called “popular or poor food” are those that are guarantee to be good and healthy. The best ones are those that allow you to vary an ancient recipe and to create a traditional or a modern mean meal by just using your fantasty, in a delicious and satisfying alternative way.

The origin of the Piadina bread.

It is known and appreciated by connoisseurs and gourmets alike. The “piadina” comes from a long ancient Italian history. Someone says that everything started around the third century, according to a Roman historian. Beyond the secret knowledge in adding mysterious ingredients by the best “piadinaroli” widespread throughout the southern part of Italian Emilia-Romagna region, the basic piadina is simply composed by an handmade mixture of wheat flour, tepid water, salt, olive oil or lard. It is then laid in a thin disk-shaped flat bread with wooden tools like rolling pin and pastry-board, finally cooked on a metal plate called “testo”. Especially for those who are visiting the Adriatic Eastern coast, between an enjoyable and lively beach-life and a vibrant night-life, even in Winter, along the roads of Romagna an excellent Piadina Romagnola can be enjoyed almost anywhere. In Rimini and Ravenna restaurants offer it instead of bread to accompany the typical meal of Romagna made of tagliatelle, lasagne, cappelletti and passatelli in brodo, salami, grilled or roasted meats and vegetables.

Romagna street food.

There are also the typical Piadina’s kiosk or small specialised shop called “Piada and Cassoni” offering only piada meals both in the classical version or with various fillings that are re-invented from time to time. Whether they are near the sea or inland, these shops offer assorted menu completely dedicated to “piadina and cassoni” or “cascioni”. The “cassone” is a piadina folded and closed in on itself like a panzerotto, to wrap stuffed with stringy cheese, such as mozzarella and tomato, or sausage and potatoes and sautéed vegetables. A must try! Yes, because piada and cassoni should be eaten hot, just pulled down from the testo. They are excellent when stuffed with PDO Parma ham, soft cheese, sausage, grilled vegetables and even with sweet chocolate spread.

It is certain that if you try the real traditional piadina, you will enjoy a dish that satisfies your palate and your stomach. This experience will stay in your mind forever, renewing your desire to consume it again and again. For these reasons, the Piadina Romagnola has experienced in recent years a growing success even in large distribution as in supermarkets. Currently piadina is distributed in supermarkets pre-cooked, also proposed by local cafe’ as an snack or as a part of an aperitif. When you are having a home dinner party with friends you could choose piadina as a valid alternative to the most famous pizza, combined with a good beer or wine, such as Sangiovese di Romagna Superiore. It would be perfect when paired with cold cuts such as salami, vegetables and cheeses, such as squacquerone (a noble soft cheese from romagna) or even with a tuna and onion salad. There is no limit to the imagination when it comes to stuff a delicious piadina.

Rimini and Ravenna food and wine to die for.

Rimini and Ravenna are the two pearls of the Italian Adriatic Riviera. Here the Piada is listed in the menu of many beach restaurants. That would be perfect for enjoying the sea breeze, and while enjoying life flowing by. Someone will serve you a piadina filled with small grilled fish and a good white wine as Trebbiano or a fresh dry Albana.
What are currently the best selling piadina and cassoni? Piada with parma ham, squacquerone and rocket, sausage and onion, or hazelnut chocolate spread. An other good option is cassone stuffed with tomato and mozzarella, or sausage and potatoes, as well the vegetarian one with vegetable. Buon Appetito!

PDO area of Production of Parmesan Parmigiano Reggiano cheese.

Where this famous Italian cheese is made.

by Gabriele Monti November 6th, 2012

A while ago the consortium of the Parmigiano Reggiano made the map below to explain where the cheese is made, in order to educate consumers and tourists about the area of production.

Protected designations of origin.

The PDO is a food labelling standard that you find in Europe to protect food that has to be made only in certain areas. This is the case of Parmesan cheese, which is required to be made from the milk coming from the production area. The organoleptic characteristics of the raw materials will be transferred in the final product. Therefore you cannot make parmigiano reggiano using milk coming from other areas, simply because the outcome will not be the same.

The discipline of cheese making.

The consortium has a discipline that imposed on each producer. The discipline is nothing else than a set of strict rules made according our ancient tradition. In short to make the cheese you need the right raw material: high quality milk and of course the skills the knowledgeable cheese masters of Emilia.

Bologna and Parmigiano Reggiano.

Bologna produces the parmesan cheese only on the left bank of river Reno. In total there are only 10/12 producers in this province. If you stay in Bologna and decide to take a cheese tour, it is most likely that you will have to go to Modena to see the production.

Modena.

Coming from east, Modena is where the real parmigiano production starts. The area is of a particular interest if we look at the parmesan cheese produced on the Appenini mountains which is said to have a higher quality. This is probably due to the better water and air, being away from the industrial areas. In Modena is also possible to find organic parmesan produced from heirloom cows such as the bianca Modenese.

Mantova

Although being in Lombardy and not in Emlia Romagna, Mantua falls in the production area. in fact there are several producers of the cheese in the area south of the Po’ River. Mantova is also a producer of Grana Padano.

Reggio Emlia – The cradle of cheese making.

Bibbiano is a small town about 20 km south of Reggio Emlia, it is the confirmed cradle of the Parmigiano Reggiano cheese. We have the first written accounts of the cheese of Parma dating back at least 9 centuries. Reggio Emilia is often overlooked by the tourists but is well worth a stop if you are interested in food.

Parma and the cheese of.

Parma along with Reggio Emlia shares highest production amounts of the area. Also the town already confirmed itself as world’s gourmet destination and food basket of Italy.

Visiting and touring a Parmesan cheese dairy in Emilia Romagna, Italy.

It is possible to visit the dairies however it is best to arrive at least the day before since the cheese is only made once a day and it is early in the morning. In the past we organised tours for people staying in Milan or in Florence, and thanks to the high speed trains it is now possible to arrive early in the morning for the visits. Emlia Delizia is a proud organiser of Parmesan cheese tours in Italy from Modena, Bologna and Parma.

where parmesan cheese is made — Parmesan cheese production area.

A food and wine tour of the Langhe in Piedmont Italy

Touring the Langhe in Piedmont – an area dedicated to good wine and good food.

In the Langhe region in Italy there are many families who have mastered the art of wine making. They are indeed many, or maybe just about everybody makes great wine.

In this part of Italy every family famous or not, when a child was born they used to put away a bottle to be opened on the day of his or her greatest age. No wonders that here in the Langa, as they call the gently corrugated hills, you will find the most important wines of Italy, namely Barolo, Barbaresco, Monforte, la Morra. The roads that follow the ridges of the hills, or rather “Langa” are dotted with ancient castles whose names have made the history of Italy and the Savoy family.

They have manicured gardens, marked with chalk lines which appear near the combed vineyard. The area has 4 regional wine estates which are making Barolo, Barbaresco, and Mango (The hills of Moscato ). Every year in Grinzane Cavour’s castle a literary prize is awarded, this is done between the products of 105 wineries and 12 distilleries. From the Nebbiolo grapes wines like a Barolo and Barbaresco are obtained . They are full-bodied red wines and the first Italian DOCG. It was granted in 1981, and since then other products have gained recognition: Nebbiolo, Barbera d’Alba, Moscato d’Asti, four different Dolcetto (Alba, Dogliani, Langhe Monregalesi and the famous hazelnuts from the Langhe.

The areas from Santa Vittoria d ‘Alba, Diano d’Alba, Freisa, Verduno Pelaverga all have a solid wine market and protection of their products. Just talking about these wine would fill pages, but the Langhe are much more than just wine. Bra and Murazzano are important locations for cheese production, while the western parts of the area near Cuneo produce a blue cheese which is named: Castelmagno.

Regarding beef there is an important native cow: Carrù. It is the most important Piedmontese breed. The ox’s thighs are large, and the are the triumph of mixed boiled meats (bollito misto) traditionally served on the days of the Piedmont cattle market. Also Cherasco is a celebrated culinary triumph. Then we have La Morra, which is the City of Snail. Finally we should not to forget to mention the local truffles. Of course it is the white variety and here is used grated without sparing on a dish called “tajarin” or on eggs. For the higher part of the area the so called “Alta Langa” among its contributions to gourmet food we find a pear called Madernassa, the potatoes of Mombarcaro and the hazelnut Tonda Gentile delle Langhe a product of higher quality. Its organoleptic triumphs is then seen in the nougat from the area. At the end of our tour we have Alba the City of Wine and Truffle with very important events dedicated to good food and good taste.

Brescia – Franciacorta an area near lake Iseo dedicated to spumante wines

by Gabriele Monti December 3rd, 2012

The Franciacorta area is a moraine located in the south-east of Lake lseo, bordered by the Montorfano area and the rivers of Oglio and Mella. The nearby town of Brescia was the playground of the aristocratic and the rich during the seventeenth and the eighteenth century. I was the equivalent of the Brianza . It was the noble Milanese garden of delights, where the rich build villas and devote themselves to agriculture.

The name of the district, Franciacorta, has nothing to do with France but refers to the ancient wording from the Latin FRANCAE CURTIS. The monks and priests were granted the courts of this land to be farmed. They were free all taxes and excises. The privilege of privileges, it what we say today given the exceptional vocation of wine making of this region. The climate is mild and windy optimal for the vines.
Today’s wine makers achieved one of the most interesting Italian wine projects of recent decades: to produce a wine that can arise in the collective imagination as an alternative to champagne. We call it SPUMANTE.
The name of Franciacorta automatically refers to “Bubbles” or high quality sparkling wines. Today the DOCG is the highest recognition of quality which was sanctioned in 1995 and it covers the Franciacorta wines too. This was a dream come true with the colour of straws with the greenish reflections and hints of gold which are the typical colours of the Franciacorta wines. The production is subject to fermentation in the bottle of at least 18 months. The whole process from havers to to commercialisation takes at least 25 months, in order to guarantee the high quality these bottles.

The wine tour of Franciacorta can stretch over an area of about 80 km. It starts from Brescia to Erbusco, which is also the home of the Consortium right in the hearth of the wine area. These medieval towns are located on the hills. In the centre you will find the thirteenth-century parish churches. The beautiful seventeenth and eighteenth centuries villas are all around as witnesses of the aristocratic past.
The whole area is very close to the Lake lseo. Here you will find the largest lake island of Italy: Montisola, also known for his intensely flavoured salami. In the kitchen the protagonist is fish. Tench is stuffed and baked, also you will find eel, whitefish and trout in the menus. Olive oil is the extra virgin olive from the Italian Lakes PDO. The landscape is stunning, furthermore Zorzino and Castro should not be missed.

A tour in the hearth of the culinary tradition of Tuscany

by Gabriele Monti December 3rd, 2012

The gastronomic heart of Tuscany is found on the Tuscan hill: the Apennines with the flavours of the mountains, and certainly by Tyrrhenian Sea with seafood. Tuscany is mainly a hilly land and with lots of vineyard and olive trees, sunflowers, fruit orchards, woodland and pasture. A lot of elevated ground of various kind distributed over a vast territory. It is mostly cultivated and full of small scattered villages such as the Chianti area. This land is covered in lush green raging from chestnut trees to the blonde cereals in Garfagnana, then it is sometimes barren and mostly made of clay such as the Maremma which is also wild and fascinating.

It is equally varied in its basket of agricultural products that benefits from a benevolent climate influenced by the sea and by a widespread environmental integrity. Wine and oil are the main typical Tuscan food: the former with labels that will make you dream, such as Chianti Classico and Brunello di Montalcino, the latter with a production that has no equal for culinary tradition. Then we should talk about the cattle breeding. Both traditional breeds of cattle, Chianina and Maremma, provide meat for the grill and the classic cooking in clay. Also pork is important, namely Cinta Senese. Breeders are there to restore an antique flavour of meats to be used fresh or cured as prosciutto and finocchiona. As for the cheese it is worth to mention the local productions of Marzolino of Chianti.

Other agricultural products are also worth to mention as they are really outstanding For example the beans of Sorana and Pratomagno, are so important for traditional Tuscan cooking, and they are fundamental for the pasta e fagioli.
There is also the Garfagnana spelt. A wheat with an ancient history, it used for soups and it is worshipped by the health-conscious. Going along we should also mention the the saffron of San Gimignano, which was a source of great wealth in medieval times, and today it is used to rediscover of ancient recipes.

The food and wine tour begins in Florence, which provides a complete overview of the regional cuisine ranging from ribollita, Florentine steak, pappa al pomodoro to pappardelle with hare and the devilled chicke. There is also a great tradition of grilled dishes such as truffled pasticcio pie and the use of offal deriving from the medieval cuisine. There is so much choice in a region that has a very long vocation for tourism and gastronomy. Along the sea we find Prato with its Medici villas and the Carmignano wine, and the cantucci biscuits. Then It is followed by Pistoia and Lucca, famous for the olive oil production, and the traditional cuisine from Versilia and Garfagnana.

By the shore of the Tyrrhenian Sea lays Massa-Carrara, on a double gastronomic border, with accents of the Liguria and the Lunigiana cuisine. Walking down the Via Aurelia through the scenarios of the Maremma you will touch Pisa, Livorno and Grosseto with a cuisine between the sea and the inner land. The standard fare is the famous fish soup and wild boar based dished, in its various preparations. If we move inland, near the territory of Siena, it lies the southern portion of the Chianti hills, with all that follows in terms of wine and oil. Further south there are undulated, barren and clay perfumed hills. Here you will find the most popular sheep in the region of the Mount Amiata, where the woods come to the border with Umbria. From there you can start investigating Arezzo and its province including Val di Chiana which is the home of Vino Nobile di Montepulciano, and the mountains of the Casentino. Here the cooking is done mostly with meat, mushrooms and game.

Montalcino Wine Tour from Florence or Siena

Rosso and Brunello di Montalcino wine estate visits

Montalcino is a pretty hill top town in the province of Siena Tuscany. It takes about 2 hours from Florence and 1 hour from Siena to get there, so it makes an ideal day trip from one of these 2 main towns.

The main attraction of Montalcino is its world renowned red wine. As many traditional Tuscan wines the main grape used here is the Sangiovese variety which produces 2 main wines: Brunello di Montalcino DOC and Rosso di Montalcino. The latter is normally a younger wine with lots of freshness and berry tones. The regulation of the consortium to make Rosso di Montalcino are less strict compared to the Brunello, in fact Rosso di Montalcino will spend only one year in the wooden barrels before bottling.

The real king of the these gentle and sunny hills is Brunello di Montalcino. The wine is aged at least 5 years in large oak or hash barrels. Compared to its younger version it has more complexity and structure. Sometimes it has mineral and pleasantly bitter tones and it is the perfect match for meat dishes such as the succulent heavy weight Fiorentina but also recommended with Pecorino di Pienza, or the peppery prosciutto toscano.

Abbadia Ardenga and Altesino winery

During our tour we would recommend to visit 2 wineries in the area such as Abbadia Ardenga and Altesino winery. The former is an ancient 15th Century fortified abbey with secret underground passages and a passion for wine making dating back several centuries. Here at the winery you will taste 4 wines with the accompaniment of local food. Our tour will continue to another nearby wine estate namely: Altesino Winery. Here our guests will have Tuscan style lunch which will include tasting of Rosso di Montalcino and Brunello. The lunch ends with Torta della Nonna accompanied with Vin Santo.
Upon request we can also visit the town of Montalcino with a qualified guide to discover the history of this beautiful hill top fortified settlement. Our guests can also learn about the disputes between Florence and Siena for dominance during the renaissance.

Vino Nobile di Montepulciano.

Not far from Montalcino, and a easy reach from Siena it is also possible to visit wineries making vino nobile di Montepulciano made nearby in the homonymous town. The noble wine of Montepulciano is also made from Sangiovese grapes (minimum 70%) and aged 2 years or 3 years for the reserve. For those looking for a younger wine it is also possible to taste Rosso di Montepulciano, which is less sophisticated yet easily enjoyed on it own or with a light lunch.

Pecorino di Pienza.

Many foodies know Pecorino very well for its fragrant spiciness and full body. Pienza not far from Siena and Montalcino is another gourmet destination where interested travellers can visit the production of this cheese which is aged for at least 90 days in barriques of ash wood.
For those interested in food and wine tour from Florence and Siena, the area has plenty to offer. The main dedication of the area is red wine which can be matched with cheese and ham experiences. However In Tuscany the wineries are the one which should be of main interested of the food traveller, of course with the possibility to match the experience with local food such as the wonderful Fiorentina steak.

The cuisine of Emilia Romagna

A short guide to the food of Bologna, Modena and Parma

by Gabriele Monti November 8th, 2012

Lovers of Italian food have labelled the Regione Emilia-Romagna as “the bread-basket of Italy.” It’s easy to see why. The historic cities of Parma, Modena and Bologna are famed for their food, from the air cured and delicate prosciutto (Parma ham), parmigiano reggiano (parmesan cheese) and traditional aceto balsamico (balsamic vinegar) – some of the quintessential ingredients of Italian cooking. The verdant Po Valley has given rise to agricultural practices that produce some of the most flavoursome and robust ingredients in the country.

Starters.

When visiting Parma, Modena and Bologna, the starters are most likely to be slices of Parma ham, culatello, Salame di Felino, and shavings of Parmesan cheese. Parma ham has a delicate sweet savouriness that it is unique to this air cured ham. Culatello has also a unique and distinctive savouriness and every bite keeps giving our flavour, with hints of aromas like black pepper. Parmesan cheese is the quintessential savoury flavour, unique and inimitable, due to the long fermenting ageing.

First courses: Pasta Dishes

Fresh egg pasta in Emilia-Romagna is an artistic affair. Indeed, the cooks of this region are believed to be the masters of fresh pasta, producing distinct varieties of stuffed tortellini, and Tortelloni. Such pastas are recognised by their intricate and delicate shapes, as well as their rich fillings, which usually include pork or soft ricotta cheese.

Tortellini or Cappelletti

These attractive little pasta dumplings are filled with the best meats of the region – prosciutto, mortadella (a local variety of sausage) and ground pork. There are many old legends as to how tortellini originally came about. The most popular tale comes from Modena, near the Castelfranco Emilia. Lucrezia Borgia checked into an inn there, and the host was so captivated by her beauty that he spied on her through the keyhole of her private room. He only got a glimpse of her navel, but was so thrilled by this sight that he immediately went to the kitchen and attempted to recreate it in the form of pasta. And thus tortellini were born. For the real connoisseur they are only served in the famous Emilian capon broth, but a cream version is also available in most restaurants.

Tortelloni

This is a larger version of tortellini, squares of egg pasta (in Emilia Romagna is commonly called sfoglia) are folded into triangle and folded one more time into a hat shape. They are commonly filled with spinach, ricotta cheese and a generous sprinkle of Parmesan cheese. They are served with a sauce – butter and sage being a local favourite, but also with a nice tomato sauce with a leaf of basil.

Passatelli

To your surprise this time it is not going to be a pasta dish. Passatelli is the poor man meal made into an elegant and refined dish, and if you visit Bologna in the winter months, it would be a sin not to have passatelli. This dish consist of dumpling made of bread crumbs, egg, and parmesan cheese. This is worked and turned into a dough and pressed through a die to obtain the classic shape. The dumplings are then served in a rich capon broth.

Zuppa reale

Along Passatelli, Zuppa reale is one of the less known dishes of the Emilian cuisine but well worth the hunt. Zuppa reale is a sort of spongy omelette like cake which is cut into cubes and served in the capon broth. The ingredients are flour, eggs, a lot of parmesan cheese, butter. The dough is cooked in the oven until golden crispy and spongy inside, then left to cool a little and cut into bite size dumpling.

Meat Dishes

Emilia-Romagna has a thousand-year history of raising swine – making it one of the most distinguished Italian regions for pork. Local pork dishes are layered in flavour, rich and hearty, and are perfect for chilly winter evenings. Veal is also a popular meaty option.

Zampone from Modena

Emilia-Romagna is famous for its decadent range of preserved meats and salamis. Zampone of Modena is a unique local treat that is often eaten at Christmas time. This winter sausage was born in 1510. Modena was under siege at the time, and food had to be preserved. As a result, ground pork, rind and other cuts were salted and stuffed into a de-boned pig’s trotter. These days, zampone is served with lentils and washed down with Lambrusco DOC.

Cotolette alle Bolognese

Tagliatelle alla Bolognese (it’s actually called tagliatelle al ragu in Italy) is not the only famous dish to emerge from Emilia-Romagna’s historical capital, Bologna. This original veal parmigiana consists of breaded veal topped with shavings of parmesan cheese. It can be also layered with prosciutto, but for an authentic and complex speciality white truffles are added as a final touch.

Bollito Misto

As the tortellini go with the broth, the meat is normally eaten as a second course. When visiting Bologna you should ask for the Carrello dei Bolliti, literally the boiled meat trolley. The waiter will oblige and push to your table a serving trolley full of succulent boiled meats. Here you will find capon, boiler chicken, beef briskets, as well as beef tongue for the more daring. The meats sliced thinly and served with salsa verde or mostarde. Salve verde is a condiment made with a base of parley and cooked carrots, boiled eggs, olive oil, vinegar, the recipes varies from location to location. Mostarda is more typical in the northern areas of Emilia Romagna and consist of fruits cooked in a light mustard sugary syrup.

Desserts

Many sweet dishes of Emilia-Romagna originated from traditional festivals highlighting the weeks before Easter. People would often indulge in sugary treats on Shrove Tuesday before the period of abstinence marked by Lent.

Tagliatelle Dolci

This sweet resemble to original pasta dish is one such Shrove Tuesday invention. Strands of tagliatelle are deep-fried, and then coated in honey. This is a popular dessert throughout Bologna. It can also be topped with sugar, cinnamon or lemon zest.

Zuppa Inglese

This directly translates to “English Soup,” but it actually refers to the Italian version of English trifle. During the 16^th century, the rulers of Ferarra met with Elizabethan statesmen from England, and this contact introduced them to the delicious custardy dessert. The Italian diplomats fell in love with it, and attempted to make it using local ingredients. The Emilian version consists of pan di spagna (sponge cake), or savoiardi (finger biscuits), thick custard and Alchermes, an aromatic herb liqueur.

These are just a few of the dishes you will discover on a gastronomic journey of Emilia-Romagna. Its culinary legacy is sometimes rustic, but also elegant and refined – and is considered one of the best in all of Italy.

Digestive liquors

A meal in Italy is not finished without a shot of your favourite digestive. In Modena we have the dark and aromatic Nocino made from unripe walnuts which are steeped into pure alcohol, and sugar. The liquid is aged into oak or hash barrels for a minimum of 6 years. In Parma you will be likely to be served Barniolino. This liqueur is made from the berry of the wild growing hawthorn berries steeped into alcohol and sugar. The liquid has hints of strawberry and cherries with a pleasant bitterness.

Wines of Emilia Romagna.

Wines in the region and often sparkling red, this is unique characteristic of our products. In fact Lambrusco (Modena) and Gutturnio (Piacenza) are wines that in the tradition where double fermented in their bottles. This would give rise to a first alcoholic fermentation and then a second one which gives the bubbles to the wine. Lambrusco is a wine that is enjoyed young, often the year after the harvest, and it certainly lends itself to accompany the rich local cuisine. Remember that the perfect lambrusco is a dry wine, with an evanescent froth, purple in colour (Grasparossa variety) with hints of violet flowers.

A food tour in the Bologna province

by Gabriele Monti November 6th, 2012

The protagonist of “The Garden of the Finzi-Continis” a university student in the 1930 dines at “Pappagallo” and drinks coffee from “Zanarini,” the same historical buildings and establishment that you might find in Bologna today. The City name is “the learned ” thanks to the university funded in 1088 and “the fat” because of its agricultural wealth, splendour and culinary heritage, not to mention the sympathetic and friendly inhabitants.

The Bologna glories start from the ancient city. The two towers near Piazza Maggiore, S. Petronio and the University are inviting you to walk under the arcades, to discover a town centre still full of charm. One of the first discoveries are the attractive food delicacies of the area. A wealth of products which has not match elsewhere.

The local cuisine has an exclusive sense: the gastronomic tradition of Bologna is both wealthy and celebrated. Over time the tradition has expanded, the name “Bologna”, referring to the cuisine is now a synonymous of flavour and generosity. The Bolognese sauce along with the tagliatelle are still the building elements of Italian cuisine. Another cornerstone of this cuisine is the tortellini. They are still hand crafted one by one, produced according to ancient recipes (filed at the local Chamber of Commerce). Then there is the lasagne, thick and succulent as the colours of the Baroque painters seeing in the museum galleries. There is also the “Fritto Bolognese” fried vegetables sumptuous arpeggio between sweet and salty. Another dish is The Pinza a farmer sweet described for the first time in 1644.
Outside the city gates we have the circle of the Bologna hills that are just there to be discovered. An extended natural park and reserve. The beautiful countryside around the town of Monteveglio is particularly recommended. An ancient walled town, where you can find an abbey dedicated to of S. Mary.

The province of Bologna is cut in two by the Via Emilia. To the north lies the vast Padana plain defined by the River Reno, which stretches and leads to Ferrara. In the opposite direction leading south you will find limestone hills called Gessi Bolognesi, then continuing there are the mountain of the Apennine range. In the plain there is a thriving farming and horticultural industry, producing one of its leading product known as Mortadella di Bologna IGP (the of queen of Bologna). The same area also produces the potato of Medicina and the green asparagus of Altedo IGP, as for the wine we have the Montuno Doc produced from vineyards growing along the course of the river.

The vineyard becomes the protagonist on the Bolognese hills between the Panaro and ldice rivers. It is the area of the Colli Bolognesi Doc, which is divided into seven sub-denominations or geographical micro zones. In average vineyards are located between 100 and 300 meters above sea level, the soils is loose and clay is plenty.
Among the white wines, we have the native Pignoletto, along with a robust red Barbera.

Towards the eastern boundary farmers grow Albana di Romagna DOCG and DOC wines of Colli lmola. On the west, the tourist will find the ROUTES OF CHERRY AND CASTLES which is leaving the capital Bologna and leading to Vignola where the most beautiful places in the area can be admired.

Here the food is a mix of the classic Bolognese cuisine (fresh pasta and salami), with the attractions of autumn fruits such as mushrooms, truffles, chestnuts from the Apennines. Continuing on the mountain, an important destinations for the gourmet traveller is Savigno. It is named “The City of Truffles (white)” with a major festival and exhibition market in autumn. Also you can visit Castel di Casio, another center for the collection of precious fungi in valley of the Reno. Another renaissance town is Castel del Rio, in the upper valley of Santerno, from here you can also continue up from Imola Montanara along the road that leads to the impressive peaks a between Tuscany, the capital of the Chestnut (IGP) and Marrons.

The Gourmet Region: Emilia Romagna

The Emilia Romagna, when looked on a map, has boundaries made in linear fashion, a sort of harness between the Po’ and the Apennines with the watershed that diverge slightly towards the bow of the Adriatic coast. Inside we have the two pillars that identify homogeneous parts for landscapes and traditionally run longitudinally through the Via Emilia. It is in fact the Roman road, which separates the plain from the mountains. Roughly at the height of Imola we have the historical border which divided Emilia under the Roman control from the sphere of influence of barbaric domination, in this case Romagna.

These are the elements that represent geographically and historically our cuisine, it is surprising because of the presence of so many aspects in one small relatively area. In the same region we have the northern European ancestry. In fact it is one of the reality Emilian gastronomy mainly based on the rearing of pigs and the use of animal fat. The region has also a Mediterranean tradition such as sheep farming and olive oil. In Romagna has an alternative to bread. The Piadina is a dumpling cooked on cast iron skillet, on also known as piada, and often eaten with ham, salami or soft cheeses. Probably eating flat breads has a Byzantine origin.

In Emilia we have an astonishing line up of salumi, in Romagna on the other hand a pecorino cheese that acquires a unique flavour by ageing it in a pit. Emilia’s cooking is rich and persuasive, in Romagna the flavours are a more vigorous and earthy. This is the results of centuries of history and also the differences have been diluted and new realities overlapped to create this modern geography of food. Indeed such is the variety of products that you want to proceed in a systematic manner. It is worth to travel along the Via Emilia looking out the window with the curiosity of the connoisseur.

The first appointment is Piacenza: salamis in the Apennines (coppa, salami and pancetta) and fine wines, including red and sparkling Gutturnio. The cuisine has influlences from the nearby Lombardy, Piedmont and Liguria regions. Parma follows: the land of a great gastronomical heritage, just think of the Parmesan cheese, Parma ham and Culatello from Zibello with an aromatic Malvasia to be their frame. It is art. A culinary tradition that has caught on all over the world. Then it was the turn of Reggio Emilia, which is the cradle of the Parmigiano Reggiano and the beginning of Lambrusco production area, a sparkling red wine, which is dear to many Italians. In Modena again salami and Zampone are the kings. On the hills, we have the Lambrusco grasparossa and the famous Vignola’s cherries. The sharp end of the Emilian cuisine is in Bologna, where the pasta is in the form of tagliatelle, tortellini or lasagna, and the sauce is meaty and it accompanies pasta with dignity.

In the north of Bologna we find Ferrara, with the sumptuous salama da sugo and the wines of the Bosco Eliceo. The grapes are cultivated on the sands of the Po Delta.
By the time we get to Castel San Pietro Romagna begins, mixing the flavours of the Apennines and the Adriatic sea. Ravenna, with the olive oil of Brisighella and the first vineyards of fine Albana wine.

Forli and Cesena, where component of the cuisine are mainly form the Apennines, with meat and game reminiscent of Tuscan cuisine, and finally Rimini, with plenty of tomato fish soup with strong vinegar and pepper flavours, opening the way to Central Italy, leading to the valleys of Montefeltro in Le Marche region.

In Emilia Romagna there are 13 designated gourmet routes that the tourist can follow, they are well designed and fully operational, The Enoteca Regionale di Dozza (BO) is the headquarters of the gourmet experience with a calendar full of events, from town festivals to street food fairs.

The art and architecture of Parma

by Marcelo Pinto November 3rd 2012

Parma stands austere and sophisticated in the territory bounded on the east by the Enza river and to the west by the river Stírane. The city lies among hillsides and rolling green hills that inspired Verdi’s melodies and atmospheres of the nineteenth-century such as La Certosa di Parma by Stendhal. Parma is in fact like a queen with its role of prima donna at the time of Marie Louise of Austria.

To explore the city, it is like to take a trip down memory lane. You will find yourself in the aristocratic and the magic atmosphere of the glories of the Lordship and prosperity of the Farnese Duchy.

The starting point of this journey in time is the Palazzo Ducale (Tel. 0521.282861, hours: Mon Sat 9.30~12; Admission: € 3, reduced € 2).

Palazzo ducale is located north of the city; the beautiful building is built by Vignola in 1564 on the behalf of Ottavio Farnese, but today’s appearance is due to numerous alterations of Bibiena first and then Ennemond Petitot.

Inside, a spectacular staircase leads to several rooms in which we have mythological representations. In the large park, the trees are alternating marble statues creating a perfect “French Style” backdrop, distinguished by the temple of Arcadia and the Fountain of Trianon, which represent the rivers Taro and Parma. The main entrance is dominated by Silenus, a marble made complex created by the Parisian Jean Baptiste Boudard copy of the original sculpture. Along the hallway there is a line up of numerous mythological statues.

A lovely example of architecture and geometry of late fifteenth century. Il Palazzo Eucherio Sanvitale (info: Tel 0521.230267; opening hours: winter 10~13 and 14~16, entrance free).

Often used for exhibitions and cultural initiatives, the building has a quadrilateral plant of which the four towers are joined by two arcades and frescoed interiors. Some of the art work is attributed to the Parmigianino. In the former Serra degli Aranci, has now been turned into a café and a bookshop.

In the vicinity of the Ducal Park on Via Borgo Tanzi 13, we find the the birthplace and museum of Arturo Toscanini (Tel. 0521.285499). Here you will find the collected memories and the main collections of the great conductor.

While leaving the Parco Ducale in a straight line and crossing Ponte Verdi you will reach the Palazzo della Pilotta (tel. 0521.233309, time: 8.30~14 Closed Monday and Sunday). It is one of the most emblematic buildings of the city. It has been conceived as a place of service and linked to the Duke Palace. It has been concevied in 1583 by Ottavio Farnese as a connecting link to the Palazzo Ducale over the bank of the river. In reality it is a complex of several buildings, which has remained unfinished. The name derives from the Basque game of ball (Pelota) which was taking place in one of the courtyards.

In the interior of the complex you will find the National Gallery, National Archaeological Museum,
ta in 1752 by Don Philip of Bourbon, the, the Palatine Library, the Teatro Farnese and museo Bodoni, the first museum of Printed art in Italy. The complex has been renovated in the eighties, and you will find work of Italian masters such as Fra Angelico, Correggio, Parmigianino, Guercino, Tintoretto, Canaletto and Tiepolo.

The National Archaeological Museum, established in the eighteenth century to accommodate Roman artefacts found in Parma. It was enriched later by the collections
Farnese and Gonzaga families. However it was Maria Luigia to increase collections with rare coins and ceramics from different backgrounds.

The Farnese Theatre (info tel. 0521.233309) Located on the first floor
the palace of Pilotta and built in 1618 by of Ranuccio Farnese it had scenic innovation for its time, such as the possibility of flooding the Cavea during performances. The interior reveals a large theater hall completely made of wood painted with imitation of marble. It has been refurbished and partly rebuilt after the bombings of World War II, according to the project of the Ferrarese architect Aleotti. l’Argenta.