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).
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.
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.
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.
