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, flowers, shoes 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, flowers, shoes 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.
Conselice: FROGS
Frogs are one of the delicacies of the gastronomy typical of wetlands; they are excellent fried and are great ingredients for stews and risottos. Conselice is the place where you should eat frogs; the town has a dedicated traditional feast which celebrates frogs in the second half of September.
Frogs are one of the delicacies of the gastronomy typical of wetlands; they are excellent fried and are great ingredients for stews and risottos. Conselice is the place where you should eat frogs; the town has a dedicated traditional feast which celebrates frogs in the second half of September.
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.
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).
Bagnacavallo: IL BIANCO DI SAN MICHELE
"Il Bianco di San Michele" is made with Chardonnay grapes and other early vines; it is processed through cold alcoholic fermentation with selected leavens. It's a young wine ready to drink already at the end of September, since grapes have been picked during the month of August, just on the celebration of Saint Michael, Patron of Bagnacavallo (September the 29th).
"Il Bianco di San Michele" is made with Chardonnay grapes and other early vines; it is processed through cold alcoholic fermentation with selected leavens. It's a young wine ready to drink already at the end of September, since grapes have been picked during the month of August, just on the celebration of Saint Michael, Patron of Bagnacavallo (September the 29th).
Bagnacavallo: IL BURSON
Burson is an ancient species of wine, it is original and autochthonal. The name comes from the nickname of the family Longanesi that, during the 50's believed in the qualities of this wine and saved it from extinction. The wine-making of Burson follows particular traditions and an accurate refining in barriques.
Burson is an ancient species of wine, it is original and autochthonal. The name comes from the nickname of the family Longanesi that, during the 50's believed in the qualities of this wine and saved it from extinction. The wine-making of Burson follows particular traditions and an accurate refining in barriques.
Russi: LA CANENA NOVA
There are two ways of thinking about what "canena nova" is: some say it's a kind of wine, and some just consider it a kind of must. Anyway, what is sure is that, during the traditional feast in Russi called "Fira di Sett Dulur", it can't be absolutely missed. To make this drink it's necessary to use grapes coming from the following traditional vine species: "canena dal raspo rosso", "barzemino", "ciliegiolo", "ancellotta", but also, when it's possible, "negretto" and "curnacia" which make wine become clear pretty soon.
There are two ways of thinking about what "canena nova" is: some say it's a kind of wine, and some just consider it a kind of must. Anyway, what is sure is that, during the traditional feast in Russi called "Fira di Sett Dulur", it can't be absolutely missed. To make this drink it's necessary to use grapes coming from the following traditional vine species: "canena dal raspo rosso", "barzemino", "ciliegiolo", "ancellotta", but also, when it's possible, "negretto" and "curnacia" which make wine become clear pretty soon.
Russi: LA ZUZIZINA
It's a traditional dish which is served during the annual feast "Festa della Madonna di Sètt Dulur" (it's the celebration of the patron saint of Russi, on the third Sunday of September). "La zuzizina" is a kind of pork sausage made with young meat which has just been butchered; it is flavoured with salt and pepper, minced and put into a sheep gut named "i rudlé" and processed in the shape of three sausages at a time. Even if it's cooked on the barbecue or fried in a pan, it must remain quite rear.
It's a traditional dish which is served during the annual feast "Festa della Madonna di Sètt Dulur" (it's the celebration of the patron saint of Russi, on the third Sunday of September). "La zuzizina" is a kind of pork sausage made with young meat which has just been butchered; it is flavoured with salt and pepper, minced and put into a sheep gut named "i rudlé" and processed in the shape of three sausages at a time. Even if it's cooked on the barbecue or fried in a pan, it must remain quite rear.
Russi: LUIGINO PRUGNOLINO FEUILLES DE CERISES
Angelo Babini, qualified sommelier AIS, has discovered the typical liqueurs of Romagna as they were made by the grandmothers of the past.
Angelo Babini, qualified sommelier AIS, has discovered the typical liqueurs of Romagna as they were made by the grandmothers of the past.
