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Massa Lombarda: IGP PEACH AND NECTARINE OF ROMAGNA
The peach and the nectarine of Romagna have been awarded the qualification of 'Indicazione Geografica Protetta' by the European Union (according to the Reg. UE 2081/92). The qualification protects the typicality and uniqueness of these species, which are particularly relevant within the history of Italian fruit farming.
The peach and the nectarine of Romagna have been awarded the qualification of 'Indicazione Geografica Protetta' by the European Union (according to the Reg. UE 2081/92). The qualification protects the typicality and uniqueness of these species, which are particularly relevant within the history of Italian fruit farming.
Bagnacavallo: ARTIGIANATO DELLE ERBE PALUSTRI - MARSH GRASS HANDICRAFTS
Local marsh grass and wood handicraft can be purchased at the museum Ecomuseo della Civiltà Palustre, whose aim is to preserve and foster the traditional heritage of the local tradition.
Local marsh grass and wood handicraft can be purchased at the museum Ecomuseo della Civiltà Palustre, whose aim is to preserve and foster the traditional heritage of the local tradition.
Bagnacavallo: BOTTEGA DEL RAGGIO
In the crafts workshop Bottega del Raggio it's possible to buy the traditional rust - printed table clothes of Romagna, mosaics and ceramics; the shop is located in the former railway station office, where trains still stop by but it's now automatized like small town stations.
In the crafts workshop Bottega del Raggio it's possible to buy the traditional rust - printed table clothes of Romagna, mosaics and ceramics; the shop is located in the former railway station office, where trains still stop by but it's now automatized like small town stations.
Bagnacavallo: CONSORZIO IL BAGNACAVALLO
The Farmer Union "Il Bagnacavallo" has been founded to make the most of the typical products of the Bagnacavallo area. These products are: several kinds of wines, vinegar, local brandy, "saba", honey, meats of high quality standards and "Dolce di San Michele" (a delicious cake dedicated to the saint of Bagnacavallo). They are all produced in Bagnacavallo and the sorrounding area.
The Farmer Union "Il Bagnacavallo" has been founded to make the most of the typical products of the Bagnacavallo area. These products are: several kinds of wines, vinegar, local brandy, "saba", honey, meats of high quality standards and "Dolce di San Michele" (a delicious cake dedicated to the saint of Bagnacavallo). They are all produced in Bagnacavallo and the sorrounding area.
Bagnacavallo: DOLCE DI SAN MICHELE
Since the Middle Age, the celebration of Bagnacavallo's patron saint, the Archangel Michael, was an occasion on which have some special dishes. At the time, cakes consisted of sweet buns made of honey and dried season fruit. Carrying on with the same old tradition and style, but of course with the emprovements that the baking techniques have developed in recent times, local bakers make this cake whose name comes from the patron saint, and they just make it during the week of the feast. Cream with burnt sugar, eggs, sugar, walnut, almonds and pine nut, wisely mixed together, make this cake a delicious dessert, great if served chilled with a glass of raisin wine.
Since the Middle Age, the celebration of Bagnacavallo's patron saint, the Archangel Michael, was an occasion on which have some special dishes. At the time, cakes consisted of sweet buns made of honey and dried season fruit. Carrying on with the same old tradition and style, but of course with the emprovements that the baking techniques have developed in recent times, local bakers make this cake whose name comes from the patron saint, and they just make it during the week of the feast. Cream with burnt sugar, eggs, sugar, walnut, almonds and pine nut, wisely mixed together, make this cake a delicious dessert, great if served chilled with a glass of raisin wine.
Bagnacavallo: GALLERIA DEI SAPORI
The shop sells cheese, seasoned meat and local wine produced by the local farmers' union 'Consorzio Il Bagnacavallo'.
The shop sells cheese, seasoned meat and local wine produced by the local farmers' union 'Consorzio Il Bagnacavallo'.
Russi: I CAPLET
Russi's specialities named "cappelletti", which is actually a kind of pasta typical of all the area of Ravenna's territory, used to be and still are stuffed with soft cheese (but not the type named "tomino") and "parmigiano reggiano" (the original parmesan cheese), eggs if needed and nutmeg to give flavour; the dough is made with the best wheat flour (the kind 00 made out of soft wheat). "Cappelletti" used to be prepared during the main celebrations along the year, usually in the morning (seldom the night before the meal), soon after women had been to the early Mass of the day.
Russi's specialities named "cappelletti", which is actually a kind of pasta typical of all the area of Ravenna's territory, used to be and still are stuffed with soft cheese (but not the type named "tomino") and "parmigiano reggiano" (the original parmesan cheese), eggs if needed and nutmeg to give flavour; the dough is made with the best wheat flour (the kind 00 made out of soft wheat). "Cappelletti" used to be prepared during the main celebrations along the year, usually in the morning (seldom the night before the meal), soon after women had been to the early Mass of the day.
Massa Lombarda: I PASSATELLI IN BRODO
The 'passatelli in brodo' is a soup of the tradition of Romagna. In the past, 'passatelli' used to be eaten mainly on Sunday meals or during festive occasions.
The 'passatelli in brodo' is a soup of the tradition of Romagna. In the past, 'passatelli' used to be eaten mainly on Sunday meals or during festive occasions.
Massa Lombarda: I SABADONI
The 'sabadoni' are the typical cakes of Massa Lombarda and they are celebrated with a yearly fair. Their name comes from 'saba', which is their main ingredient; 'saba' is a dark liquid which is obtained by boiling must of grapes.
The 'sabadoni' are the typical cakes of Massa Lombarda and they are celebrated with a yearly fair. Their name comes from 'saba', which is their main ingredient; 'saba' is a dark liquid which is obtained by boiling must of grapes.
Russi: IL BEL E COT
The so called "bél e còt" or "bél a còt" looks like the pork speciality known as "cotechino" but it's a different dish. It's a kind of pork sausage made with muscular meat and pigskin; it is mainly eaten during the traditional celebration called "Festa della Madonna dei Sette Dolori" (which is the main feast in Russi and it is celebrated during the third Sunday of every September).
The so called "bél e còt" or "bél a còt" looks like the pork speciality known as "cotechino" but it's a different dish. It's a kind of pork sausage made with muscular meat and pigskin; it is mainly eaten during the traditional celebration called "Festa della Madonna dei Sette Dolori" (which is the main feast in Russi and it is celebrated during the third Sunday of every September).
